Wash and chop the mixed greens.
Cook bacon until crispy, then crumble.
Dice the cooked chicken.
Slice the avocado and halve the cherry tomatoes.
In a large bowl, layer the mixed greens.
Add the diced chicken on top of the greens.
Sprinkle the crumbled bacon over the chicken.
Arrange the sliced avocado and halved tomatoes on the salad.
Sprinkle the crumbled blue cheese and diced red onion.
Drizzle with olive oil and red wine vinegar, then season with salt and pepper.