Crisp romaine forms the base for this loaded bowl, layered with juicy pan-seared chicken, smoky bacon, jammy hard-boiled eggs, and creamy avocado. Cherry tomatoes and crisp cucumber half-moons add freshness and crunch in every bite, while a bright red wine vinaigrette with Dijon and a touch of honey ties the whole thing together. Crumbled blue cheese finishes it off with a sharp, salty bite that plays perfectly against the rich avocado and tangy dressing. Everything here is built from whole, simple components — seared, boiled, and chopped rather than pulled from a box — which makes it an easy, satisfying pick for a gluten free lunch or dinner. It's the kind of composed salad that eats like a full meal, hearty enough for dinner but light enough to love on repeat.
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Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then break into rough pieces. Pour off all but 1 tbsp of the bacon fat from the skillet.
Pat the chicken breasts dry and season all over with the 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat the 1 tbsp olive oil in the same skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice crosswise.
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