Prepare all salad components. Cook chicken if needed and let cool completely before dicing.

Cook bacon strips until crispy, drain on paper towels, and crumble when cooled.

Hard-boil eggs, cool in ice water, peel, and halve or chop as desired.

Wash, dry, and chop romaine lettuce into bite-sized pieces.

Make dressing by whisking together mayonnaise, sour cream, lemon juice, vinegar, garlic, blue cheese, Worcestershire, and Dijon mustard.

Season dressing with salt, pepper, and herbs. Adjust consistency with water if needed.

Dice avocados just before serving and toss with lemon juice to prevent browning.

Arrange lettuce as base in serving bowl or individual plates.

Top with chicken, bacon, eggs, tomatoes, avocado, and blue cheese in neat rows or toss together.

Drizzle with dressing and garnish with chives. Serve immediately.