1. Prepare the dressing by combining minced garlic, Dijon mustard, mayonnaise, and red wine vinegar in a bowl. Gradually whisk in olive oil until the dressing is thick and creamy. Season with salt and pepper to taste.
2. Poach the chicken by placing it in boiling water, then turn off the heat and let it sit for 20 minutes. Once cooled, chop into bite-sized pieces and toss with a little dressing, salt, and pepper.
3. Cook bacon in a pan over medium-high heat until crisp. Drain on paper towels, then crumble into pieces.
4. In a large bowl, toss together romaine lettuce, tomatoes, chicken, eggs, red onion, bacon, avocado, and blue cheese. Optionally, add toasted nuts or hemp seeds.
5. Pour the dressing over the salad and toss gently to combine. Alternatively, serve dressing on the side. Garnish with chives before serving, if desired.