Cook the Chicken: Pat the chicken breasts dry and season generously with salt and pepper. Heat 1 tbsp of olive oil in a frying pan over a medium-high heat. Add the chicken and cook for 6-8 minutes per side, until golden brown and cooked through. Transfer to a cutting board and let it rest for at least 5 minutes before dicing.

Crisp the Bacon: While the chicken cooks, place the chopped bacon into a cold, dry frying pan. Turn the heat to medium and cook, stirring occasionally, for 8-10 minutes until the fat has rendered and the bacon is wonderfully crisp. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper, leaving the rendered fat behind.

Boil the Eggs: Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then reduce the heat to a gentle simmer and cook for 9 minutes. Immediately drain and transfer the eggs to a bowl of iced water to stop the cooking process. Once cool, peel and quarter them.

Make the Vinaigrette: While the other components are cooking, prepare the dressing. In a small jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Screw the lid on tightly and shake vigorously until the dressing is emulsified and well combined.

Prepare the Fresh Ingredients: Wash and chop the Romaine lettuce, halve the cherry tomatoes, slice the avocados, and finely chop the chives. Have your crumbled Stilton ready. I find that what works best for me is having all my little bowls of ingredients lined up, ready for assembly.

Assemble the Salad: Spread the chopped Romaine lettuce evenly over a large platter or in a wide, shallow salad bowl. Arrange the diced chicken, crisp bacon, quartered eggs, sliced avocado, and halved tomatoes in neat, distinct rows over the lettuce.

Garnish and Serve: Sprinkle the crumbled Stilton cheese and chopped chives over the entire salad. Just before serving, give the vinaigrette one last shake and drizzle it generously over the top. Serve immediately with salad servers.