Wash and chop the romaine lettuce; set aside.

Cook the bacon until crispy, then crumble and set aside.

Hard-boil the eggs, peel, and chop them.

Dice the cooked chicken breast, avocado, and tomatoes.

Crumble the blue cheese and thinly slice the red onion.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic.

Season the dressing with salt and black pepper to taste.

Arrange the chopped lettuce on a large platter or in individual bowls.

Create rows or sections with the prepared chicken, bacon, eggs, avocado, tomatoes, blue cheese, and red onion over the lettuce.

Drizzle the dressing generously over the salad just before serving.