Marinate the chicken. In a shallow dish, combine 2 tablespoons olive oil, the lemon juice, crushed garlic, smoked paprika, and a good pinch of salt and pepper. Add the chicken breasts and turn them to coat. Leave at room temperature for 30 minutes—the kitchen will start to smell bright and peppery.

Grill the chicken. Heat your grill or grill pan over medium-high heat until it's almost smoking. Brush the grates with a little oil. Place the chicken on the grill—you should hear a confident sizzle. Cook for 6–7 minutes per side, or until the internal temperature reaches 74°C. The outside should be marked with deep golden char lines, and the surface should feel firm but give slightly when pressed. Let the chicken rest on a board for 10 minutes; the juices will settle, and the meat will become tender.

Crisp the turkey bacon. While the chicken rests, lay the turkey bacon rashers in a cold non-stick frying pan. Set the heat to medium and let them render slowly. Turn once—after about 4 minutes—and cook until the edges are dark and brittle. The smell will be savoury and slightly sweet. Drain on kitchen paper.

Boil the eggs. Bring a small saucepan of water to a rolling boil. Lower the eggs in gently with a slotted spoon. Boil for exactly 7 minutes for a jammy yolk, or 8 minutes if you prefer them firmer. Plunge into a bowl of cold water immediately—the yolks will stay bright yellow and creamy. Peel and halve them once cool.

Prepare the vegetables. Wash the lettuce leaves and spin them very dry—wet leaves will dilute the dressing. Tear the leaves into bite-sized pieces and arrange them over a large platter or four individual plates. Halve the cherry tomatoes, slice the avocados into wedges, and crumble the blue cheese into uneven chunks.

Slice and assemble. Cut the rested chicken crosswise into thick slices—the interior should be opaque and moist, with a faint pink blush from the paprika. Chop the turkey bacon into small shards. Arrange the chicken, bacon, egg halves, avocado, tomatoes, and blue cheese in neat rows over the lettuce. Scatter the chives over the top.

Make the quick dressing and serve. Whisk the remaining tablespoon of olive oil with the red wine vinegar, Dijon mustard if using, and a pinch of salt. Drizzle it sparingly over the salad—you want the ingredients to shine, not swim. Serve immediately, while the chicken is still faintly warm and the avocado is cool and buttery.