Toss chicken in oil, salt, and pepper and cook however you would like. I grilled over medium-high heat for 8 minutes per side, until middle temperature reached 165F. You could also bake for 20-22 minutes at 400F. Let chicken rest.

Prepare your eggs by bringing a pot of water to boil. Gently add eggs and cook for 12 minutes. Drain and run cold water over them for 2 minutes.

Cook bacon on stovetop for 6-8 minutes or until crispy. Drain and set aside.

Make dressing by placing all dressing ingredients in a food processor and process until smooth, adding more water as needed to thin.

Chop lettuce, chicken, tomatoes, eggs, avocado, bacon and then assemble your salad.

Add cheese and chives on top, and then toss with dressing.

Serve and enjoy within two days.