Season the chicken breasts with salt and pepper or your preferred seasoning.
Place the seasoned chicken breasts on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Make sure to turn the chicken halfway through cooking to ensure even grilling.
Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber slices, hard-boiled eggs, and avocado. Top with sliced chicken.
Toss all the ingredients together with the dressing until well combined. Serve immediately.
Notes
This salad will keep in a covered container in the refrigerator for 2-3 days.
Marinate chicken breasts in brine for 30 minutes for an extra juicy and tender chicken.
Rest chicken for several minutes before slicing to retain juiciness.
Chill cooked eggs so they will hold together well when sliced.
Keep salad, dressing and tomatoes separate if making ahead of time. Toss everything together just before serving.