Wash and chop 500 grams of lettuce (preferably Romaine or Iceberg) into bite-sized pieces and place them in a large salad bowl.
Hard boil 4 eggs, peel and chop them into small pieces. Add the chopped eggs to the salad bowl.
Cook 200 grams of boneless, skinless chicken breast until fully cooked. Allow it to cool, then chop it into small pieces and add it to the salad bowl.
Cook 150 grams of bacon until crispy, then crumble it into small pieces and add it to the salad bowl.
Dice 2 ripe tomatoes and 1 avocado, and add them to the salad bowl.
Crumble 100 grams of blue cheese and add it to the salad bowl.
In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 minced garlic clove, salt, and pepper to taste. Pour the dressing over the salad and toss gently to combine all the ingredients.