Cook hard-boiled eggs, cool down in cold water, peel, and cut in quarters. Set aside in a bowl.
In a large skillet, cook bacon until crisp – about 5 minutes, then cool down on a plate covered with absorbent paper.
Meanwhile, prepare the salad dressing. Add all the dressing ingredients to a mason jar, close the lid and shake vigorously to combine.
Wash the lettuce and cherry tomatoes. Chop lettuce in pieces.
To assemble the salad, place the chopped lettuce first, then top with remaining ingredients: shredded cooked chicken breast, bacon, boiled-egg quarters, avocado, halved tomatoes, onion slices, crumbled Roquefort cheese, and chives.
Drizzle the keto salad dressing of your choice, following my keto ranch salad dressing recipe or keto red wine vinaigrette dressing recipe.
