Thoroughly rinse the romaine lettuce and mixed greens under cold water. Pat dry with a paper towel or use a salad spinner. Chop the romaine into bite-sized pieces.

Prepare vegetables and toppings

Halve the cherry tomatoes. Cut the avocado in half, remove the pit, and slice. Peel and chop the hard-boiled eggs. Thinly slice or chiffonade the fresh basil leaves.

Crumble cheese

Crumble the Gorgonzola cheese and set aside.

Cook Proteins

Cook bacon

In a skillet over medium heat, cook the applewood smoked bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces.

Prepare chicken

If using precooked chicken, shred or chop into bite-sized pieces. If cooking fresh, season with salt and pepper, grill or pan-sear until internal temperature reaches 165°F (74°C), then slice or dice.

Assemble Salad

Arrange salad

In a large serving bowl or individual plates, create a bed with the romaine and mixed greens. Arrange the toppings in rows or sections: cherry tomatoes, avocado slices, chopped hard-boiled eggs, basil, Gorgonzola, chopped bacon, and chicken.

Season and dress

Sprinkle with salt and black pepper to taste. Drizzle with herb ranch or blue cheese dressing just before serving or serve dressing on the side.