Grill the chicken breast until fully cooked, about 6-7 minutes per side. Let it rest before slicing.

Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.

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

In a large salad bowl, combine mixed greens, cherry tomatoes, avocado, grilled chicken, crumbled bacon, blue cheese, and sliced eggs.

Drizzle the dressing over the salad and toss gently to combine.