First, make the hard-boiled eggs: Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, cover the pan, remove from heat, and let sit exactly 9 minutes. Transfer eggs to a bowl of ice water and let cool 5 minutes. Peel and quarter lengthwise. This method gives you a fully set yolk without a green ring.

While eggs cool, cook the bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate. Once cool, crumble into small pieces.

Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper until emulsified. Taste and adjust salt if needed.

Prepare the remaining ingredients: Dice the avocado just before assembling so it doesn't brown. Halve the cherry tomatoes. Crumble the blue cheese if not pre-crumbled.

Assemble the salad: Spread the chopped romaine in an even layer on a large platter or wide shallow bowl. Arrange the chicken, eggs, bacon, avocado, tomatoes, and blue cheese in neat rows on top of the lettuce. Sprinkle with chives.

Drizzle the dressing evenly over the salad just before serving, or serve it on the side. Toss gently at the table so everyone gets a bit of everything.