Season a 7-8 oz chicken breast lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 4-5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain into bite-sized strips (use roughly 6 oz cooked for salad).

Cook bacon

Fry or oven-bake 3 slices of bacon until crisp. Drain on paper towels, then crumble into pieces.

Hard-cook eggs

Place 2 eggs in a pot with cold water. Bring to a gentle boil, then cover, remove from heat and let sit 9 minutes. Transfer to ice bath 5 minutes. Peel and quarter.

Toast pecans in a small dry skillet over medium heat, stirring constantly, 3-4 minutes until fragrant. Remove to cool, then roughly chop.

Cypress Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 2 tablespoons sour cream until smooth.

Add 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon Worcestershire sauce, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1 minced garlic clove, 1/2 teaspoon Kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk to combine until dressing is creamy and homogeneous.

Taste and adjust seasoning — add up to 1 tablespoon more lemon juice for brightness or 1-2 tablespoons more buttermilk to thin to desired consistency. Refrigerate at least 15 minutes to allow flavors to meld.

Assemble Salad

In a large salad bowl or on a platter, place 6 cups mixed baby greens. Scatter 1 cup halved grape tomatoes, 1 cup sliced and halved cucumber, and 1/4 cup thinly sliced red onion evenly over the greens.

Arrange the sliced grilled chicken, quartered hard-cooked eggs, diced avocado, and crumbled bacon in sections (or evenly distributed) on top of the salad.

Sprinkle 1/2 cup crumbled blue cheese and 1/4 cup toasted chopped pecans over the salad.

Drizzle the prepared Cypress dressing over the salad to taste (start with about 1/3 to 1/2 cup). Toss gently to coat, or serve dressing on the side if preferred.

Finish with a light drizzle of 1 teaspoon extra-virgin olive oil, a squeeze of lemon wedge, and an extra grind of black pepper. Serve immediately.