Place eggs in a single layer at the bottom of a pot. Cover with at least an inch or two of cold water. Heat the pot on high heat and bring the water to a full rolling boil.
Turn off the heat, keep the pan on the hot burner, cover, and let sit for 12 minutes. Run eggs under cold water to cool. Peel eggs, cut each egg in half and set aside.
Dice bacon and place a large skillet over medium. Once hot, add bacon to cook. Cook, stirring occasionally, until bacon is getting browned and crispy. Remove and place on a paper towel lined plate.
To cook the chicken:
Turn oven on broil and grease a baking sheet with oil. Place chicken on baking sheet and mix seasonings together in a small bowl. Season both sides of the chicken with seasoning mix.
Place in the oven to broil for 6 minutes. Remove from oven and flip chicken over and return to oven to broil for another 6 minutes, or until chicken is cooked through. Remove from oven and set aside.
To make the dressing:
Combine all dressing ingredients in a small jar and cover with an air-tight lid. Shake the jar or use a whisk to mix all ingredients well. Mix again just before serving.
To assemble the salad:
Cut up lettuce, tomatoes and avocadoes. Cut chicken into bite sized pieces.
To serve, arrange all of the toppings into rows over the romaine lettuce. Drizzle the dressing over the salad and serve.