In a skillet, cook chopped bacon until browned and crispy (5 minutes), then move to a dish lined with paper towels to cool. 2 hard-boiled eggs, peeled and quartered; romaine lettuce, chopped, rinsed, and squeezed dry; place on a platter. Place the remaining salad components (chicken, eggs, avocado, tomatoes, onions, blue cheese, and bacon) in rows over the salad and top with finely chopped parsley. Combine the dressing ingredients in a mason jar and shake it for free. Drizzle on salad just before serving, or let guests dress their own salad to their liking.
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