Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, and remove from heat. Let sit for 10-12 minutes. Cool, peel, and chop.

In a skillet over medium-high heat, cook bacon until crisp, about 7-10 minutes. Drain, crumble, and set aside.

On a large platter, arrange chopped lettuce. Top with rows of bacon, eggs, chicken, tomatoes, blue cheese, chives, and avocado.

In a jar, combine red wine vinegar, Dijon mustard, and olive oil. Shake well. Season with salt and pepper to taste.

Drizzle dressing over the salad just before serving.