Cook the bacon by baking, air frying, or sautéing in a skillet, and prepare the hard-boiled eggs while it cooks. Move the eggs into ice water before peeling so they cool quickly and the shells release more easily, and let the bacon drain on paper towel so it stays crisp instead of greasy.

Chop the romaine, rinse it well, and dry it thoroughly before spreading it over a shallow platter. The lettuce should look fresh and fluffy, not weighed down with water, because dry leaves hold the dressing much better.

Arrange the chicken, quartered eggs, avocado, tomatoes, red onion, blue cheese, and bacon in rows over the lettuce, then finish with parsley. Keep the rows close together and tidy so each ingredient stays visible and every serving gets a balanced mix.

Add the balsamic vinegar, dijon mustard, garlic clove, extra virgin olive oil, salt, and black pepper to a mason jar and shake until combined, then drizzle it over the salad just before serving. The dressing should look creamy and slightly thickened, not separated, and it is best added at the last minute to keep the greens crisp.