Preheat the oven to 400°F (200°C) for crispy bacon. Line a baking sheet with parchment paper, lay out bacon strips in a single layer. Bake for 15-20 minutes, flipping halfway. Once done, transfer bacon to paper towels to drain excess grease and cool before chopping.

While the bacon cooks, place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, reduce to simmer and cover. Cook for 9-12 minutes for hard-boiled. Transfer eggs to an ice bath to cool, peel, and cut into quarters.

Rinse and dry the romaine lettuce thoroughly to ensure it stays crisp. Chop lettuce into bite-sized pieces and arrange as a bed on a large serving platter.

Layer sliced cooked chicken, egg quarters, diced avocado, halved cherry tomatoes, thinly sliced red onion, blue cheese crumbles, and crispy bacon over the lettuce, creating a colorful presentation.

In a small jar, combine balsamic vinegar, Dijon mustard, minced garlic, olive oil, salt, and black pepper. Secure the lid and shake vigorously until blended into a smooth dressing.

Drizzle the dressing over the assembled salad just before serving to keep the greens crisp. Consider offering leftover dressing on the side for guests.