In a saucepan, place eggs in water with water covering them by about 1". Bring to a boil, turn off the heat, cover with a lid and allow to sit for 12 minutes. Set a timer. Then run under cold water to stop the cooking. Peel and set aside.
Prepare the easy bleu cheese salad dressing found here
Cook the bacon, cool, chop and set aside.
Prepare the chicken breasts or shred from a roast chicken.
On a platter, combine the iceberg and romaine lettuce and arrange evenly across the platter.
Arrange the bacon, chicken breast, eggs, green onions, tomatoes and avocados into rows. Season with salt and pepper.
Drizzle generously with the bleu cheese dressing and enjoy!