In a small bowl, whisk together the honey, Dijon mustard, lemon juice, and oil.

Season with salt and pepper to taste, then set aside.

Place the eggs in a pot and cover with cold water.

Bring to a boil, then reduce heat and simmer for 10–12 minutes.

Transfer to an ice bath, peel once cool, and slice.

In a pan, cook the bacon slices over medium heat until crispy.

Transfer to a paper towel-lined plate to drain excess grease, then chop or leave whole.

Pat the chicken dry and season both sides with salt, pepper, garlic powder, and onion powder.

Heat 1 tablespoon of oil in a grill pan or skillet over medium-high heat.

Cook the chicken for about 5–6 minutes per side, or until fully cooked through (internal temperature 165°F).

Remove from the pan and let rest for a few minutes, then slice thinly.

In a large salad bowl or on a serving platter, layer the chopped romaine lettuce.

Top with cherry tomatoes, red onion, cucumber, avocado, hard-boiled eggs, crispy bacon, and sliced grilled chicken.

Drizzle with the prepared honey Dijon dressing, or serve the dressing on the side.

Toss gently, if desired, before serving.

Storing:

Store all components separately if prepping ahead.

Assembled salad is best served fresh.

Dressing can be stored in the refrigerator for up to 5 days.