If using leftover roast chicken, trim and chop or shred about 2 cups. If using raw chicken, roast a 1–1.5 lb chicken breast or thighs at 400°F (200°C) for 20–30 minutes until internal temperature reaches 165°F (74°C); let rest 5 minutes and chop. Season lightly with 1/4 tsp salt and 1/4 tsp pepper if cooking fresh.

Hard-boil eggs

Place 3 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then reduce heat and simmer 9–10 minutes. Transfer to an ice bath 5 minutes, peel and quarter.

Vinaigrette

In a small bowl or jar, combine 3 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1 minced garlic clove, 1 tbs minced shallot, 1 tsp salt, and 1/2 tsp black pepper. Whisk while slowly drizzling in 6 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning. Makes about 3/4 cup vinaigrette.

Assemble Salad

In a large shallow bowl or on a platter, spread 6 cups torn or chopped romaine lettuce to form the base.

Arrange the toppings in rows or evenly distributed over the lettuce: place the 2 cups roast chicken, chopped bacon, quartered eggs, 1 cup blue cheese crumbles, 3 oz shredded Monterey Jack, 1 diced avocado, and 1 cup halved grape tomatoes. If desired, sprinkle sliced chives or green onions on top.

Just before serving, drizzle the red wine vinaigrette over the salad (about 3–4 tbs per serving if serving 4) or serve on the side. Lightly toss portions on plates or let guests serve themselves so avocado and blue cheese remain distinct.

Finish with a light sprinkle of kosher salt (about 1/4 tsp) and freshly ground black pepper to taste. Serve immediately.