Instructions

1. 1

   Season chicken breasts with salt and pepper. Sear in a skillet over medium heat for 6-7 minutes per side until golden brown and juices run clear. Let rest for 5 minutes, then slice.

2. 2

   Cook bacon until crisp, then crumble. Boil eggs for 10 minutes, cool, peel, and slice.

3. 3

   In a large bowl or platter, layer the romaine lettuce. Arrange tomatoes, avocado, cucumber, red onion, bacon, eggs, and chicken in rows or sections for visual appeal.

4. 4

   Whisk together red wine vinegar, Dijon mustard, minced garlic, Worcestershire sauce, olive oil, salt, and pepper until emulsified.

5. 5

   Drizzle dressing over the salad just before serving. Toss lightly if desired or leave the ingredients arranged for presentation.