Wash and chop the romaine lettuce into bite-sized pieces.
Cook the bacon until crispy, then crumble it into small pieces.
Dice the cooked chicken breast into cubes.
Halve the cherry tomatoes and set them aside.
Slice the avocado and sprinkle with lemon juice to prevent browning.
Prepare the blue cheese by crumbling it into small pieces.
In a large serving bowl, layer the romaine lettuce as the base.
Arrange the chicken, bacon, avocado, tomatoes, red onion, and blue cheese on top of the lettuce.
Drizzle the vinaigrette dressing evenly over the salad.
Toss gently before serving to combine all the flavors.