Preheat the grill. Drizzle the chicken breasts with olive oil, then season with the Essence. Grill the chicken until the juices run clear, about 4 minute per side. Remove from the grill, cool and dice.
Cook the bacon in a large skillet over medium heat until just crispy, 6 to 8 minutes. Remove from the skillet and drain on paper towels. Whisk the olive oil and lemon juice in a mixing bowl. Whisk in 1/4 pound of the blue cheese, a handful at a time. Season with salt and pepper. Toss the lettuce in a large bowl with the dressing.
Season the avocado, tomatoes and eggs with salt and pepper.
To serve, mound equal amounts of the lettuce in the center of 4 serving plates. Arrange the chicken, bacon, avocado, tomatoes, eggs, and the remaining blue cheese in rows on top of the lettuce.
Makes 4 servings