✓ Place diced cooked chicken in a bowl; drizzle with 1 tablespoon of ranch dressing.

✓ In a non-stick pan, cook bacon over medium heat until crispy; remove and drain on paper towels; chop into small pieces.

✓ Boil eggs for 10-12 minutes, then transfer to an ice bath; peel and chop cooled eggs.

✓ Cut avocado in half, remove the pit, and scoop out the flesh into a bowl; add 1 tablespoon of ranch dressing; gently mash until smooth but still chunky.

✓ Rinse cherry tomatoes under cold water; halve each tomato with a sharp knife.

✓ In a large salad bowl, place mixed greens; add half crumbled blue cheese and toss to combine.

✓ Arrange cooked chicken, bacon, chopped hard-boiled eggs over the mixed greens; scatter halved cherry tomatoes and diced red onion on top.

✓ Drizzle 1/4 cup of ranch dressing evenly over the salad components; gently toss to ensure all ingredients are coated with the dressing.

✓ Sprinkle remaining crumbled blue cheese on top for extra flavor and visual appeal; serve immediately.