Rows of sliced chicken, jammy quartered eggs, crisp turkey bacon, creamy avocado, and cool cucumber line up over crunchy romaine, ready for a bright herb vinaigrette to tie it all together. That dressing is where this salad really shines — olive oil, white wine vinegar, Dijon, and a touch of honey whisked with fresh parsley and chives into a smooth, tangy emulsion. Every component is cooked simply and separately, so the textures stay distinct: the chicken tender and juicy, the bacon shatteringly crisp, the eggs soft-set at the center. It's a naturally sturdy, protein-packed salad that holds up well for meal prep or a make-ahead lunch. This composed classic fits neatly into a gluten free spread without missing a beat.
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Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 11 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
Pat the chicken breasts dry and rub with 1 tbsp olive oil, dried thyme, and 1/4 tsp salt. Heat a large skillet over medium heat until hot. Add the chicken and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.
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