1. In a jar with a lid, add vinaigrette ingredients, and a pinch of salt and pepper, and shake until combined. If you love truffle, feel free to add the additional oil for the boost of flavor, but it’s absolutely optional. Add chicken to a bag or Tupperware and pour half of the dressing mixture over. Cover the chicken, and refrigerate for at least 30 minutes, up to overnight, to marinate.
2. Once chicken has had time to absorb those flavors, preheat grill to high heat, and cook chicken for 8-10 minutes per side, checking it’s doneness for 165 degrees. Let chicken rest for 10 minutes before slicing.
3. On a large baking sheet, line with parchment, and arrange strips of Jones Dairy Farm Bacon. Place tray into a cold oven and turn the heat to 375. Bake for 15 minutes, until bacon is golden brown and crisp. Transfer to paper towel to cool and absorb residual grease.
4. In a small pot, bring 2 cups of water to a boil, and with a large spoon, slowly place eggs in boiling water, and cook for 7 minutes. Rinse under cold water and peel immediately. Slice in half and you’re left with perfect jammy eggs!
5. Slice tomatoes, and avocado, and let’s assemble our salad! Add lettuce to bowl and arrange slices of grilled chicken on top. Add slices of avocado, tomato, crumble the blue, add jammy eggs, and large pieces of crisp bacon. Drizzle with remaining dressing and serve immediately! Enjoy!