Quality matters here. Because this is a simple assembly, try to source the best produce your market offers. You are looking for contrast—the snap of the lettuce, the chew of the chicken, and the creaminess of the dressing.

• 6 cups butter lettuce: Rinsed well and patted bone-dry.
• 2 cups roasted chicken breast: Cooled and cut into uniform, bite-sized cubes.
• 6 slices thick-cut applewood bacon: Rendered until perfectly shattered-crisp.
• 2 large hard-boiled eggs: Jammy yolks are best, but hard-boiled is the traditional route.
• 1 ripe avocado: Cubed just before assembly to keep it vibrant green.
• 1 cup cherry tomatoes: Halved to provide little bursts of acidity.
• 1/2 cup crumbled blue cheese: Look for a Roquefort or a mild Gorgonzola for balance.
• 1/4 cup red onion: Finely minced to add a sharp, pungent bite.
• The Dressing: 1/2 cup Greek yogurt or buttermilk, 1/4 cup crumbled blue cheese, a squeeze of fresh lemon, and a whisper of cracked black pepper.

1. The Bacon: Place your bacon in a cold pan and bring it to medium heat. Let the fat render out slowly—listen for that gentle sizzle. Once deep golden and crisp, remove to a paper towel. Once cool, chop it into small, jagged pieces.
2. The Dressing: In a small bowl, combine your buttermilk and blue cheese. Mash some of the cheese into the liquid with a fork until it’s creamy but still holds a few chunks for texture. Season generously with lemon zest and black pepper.
3. The Foundation: Arrange your butter lettuce on a large, shallow platter. I prefer a platter over a bowl because it allows you to showcase the distinct rows of toppings.
4. The Art of the Row: Place your chicken, eggs, avocado, tomatoes, bacon, and onion in clean, parallel lines across the lettuce. This visual organization isn't just for looks; it ensures you get a little bit of everything in every forkful.
5. The Finish: Drizzle the dressing in a zig-zag pattern just before you head to the table. Top with the remaining blue cheese crumbles.

This salad is a meal-prep dream, provided you keep the components separate. Store the chicken, bacon, eggs, and lettuce in individual airtight containers. If you prep the avocado, toss it in a little lemon juice to slow down oxidation, though I highly recommend slicing it fresh whenever possible. Keep the dressing in a small jar. When you're ready for lunch, assemble the salad in minutes—it tastes just as fresh as if you’d made it from scratch.