1. Bring a pot of water to boil. Add eggs and cook for 6 minutes. Remove pot from heat, cover, and set a timer for 13 minutes. At 13 minutes remove the eggs from the pot and place in an ice bath until ready to use.

2. While the eggs are cooking, cook the bacon in a cast iron skillet over medium heat until it is crispy (crispy bacon adds a nice crunch to the salad!). Once cooked, set on a paper towel-lined plate to drain.

3. Peel and quarter the boiled eggs and chop bacon into small pieces. On a large platter, lay the eggs, bacon, chicken, tomatoes, avocado, and cheese out in lines for presentation. Top with black pepper to taste.

4. Add the dressing ingredients to a bowl and whisk until fully emulsified.

5. Place the spring mix or baby spinach in a large bowl and add ¾ of the dressing, tossing to coat. 

6. Divide the lettuce evenly among four serving plates. Serve with the platter of salad fixings for each diner to add as they’d like. Have the remaining dressing available for drizzling over prepared salad.