Preheat the oven to 400 degrees Fahrenheit. Place the bacon pieces on a rimmed baking sheet and bake in the oven for about 15 minutes, or until golden and crispy. Use tongs to move the bacon to a paper-towel lined plate & let cool.
Next, place the eggs in a saucepan and cover with several inches of cold water. Put the pot on the stove & warm over high heat until the water comes to a rolling boil. Once boiling, turn off the heat, cover the pot, and let sit for 10 minutes. Remove the eggs from the pot & run under cool water. Place in the fridge to cool completely.
Cover a large cutting board with plastic wrap & place the chicken breasts on them. Cover with a second layer of plastic wrap. Use a meat mallet to pound the breasts to roughly 1/4 inch thickness. Discard the plastic wrap, drizzle the cutlets with grapeseed oil, then season liberally with kosher salt & ground black pepper.
Preheat a grill pan over high heat. Add the pounded chicken breasts & cook about 4 or 5 minutes on the first side, and just a minute or two on the second side (until the chicken reaches an internal temperature of 165 degrees Fahrenheit). Remove from the grill and let cool.
Next, cut the head of romaine into bite-sized pieces for the salad. Wash the salad pieces well, and spin dry in a salad spinner. Set aside.
Next, prep all the cooked salad ingredients. Crumble the bacon into pieces, slice the hardboiled eggs into rounds, and slice the chicken into thin strips.
Finally, make the salad dressing. Whisk the extra virgin olive oil, red wine vinegar, oregano, garlic, Dijon, salt, and pepper together in a small bowl.
Fill each bowl with one quarter of the lettuce, and top with 1/4 of the chicken, 1 sliced egg, 1/2 avocado, 1/2 cup cherry tomatoes, 1/4 of the bacon, 1/4 of the green onion, 1/4 cup blue cheese, and a handful of sprouts. Drizzle with salad dressing, and enjoy!