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1
Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
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2
Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch.
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3
Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes.
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4
Drain, then run under cold water to cool.
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5
Peel under cold running water.
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6
Chop the hard-cooked eggs and season with salt.
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7
Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch.
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8
Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes.
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9
Transfer the chicken to a cutting board and let rest 5 minutes.
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10
Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl.
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11
Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper.
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12
Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
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13
Halve, pit and dice the avocados.
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14
Season the tomatoes with salt.
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15
Add the Bibb and romaine lettuce to the serving bowl on top of the dressing.
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16
Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce.
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17
When ready to serve, toss the salad and season with salt and pepper.
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18
Photograph by Johnny Miller
