Preheat your grill or oven. Toss chicken breasts in avocado oil, salt, and pepper. Grill over medium-high heat for about 8 minutes per side, or bake at 400°F for 20–22 minutes, until the internal temperature reaches 165°F. Let the chicken rest before slicing.
Boil a pot of water and gently add eggs. Cook for 12 minutes, then drain and run cold water over them. Peel the eggs and slice.
Cook bacon in a skillet over medium heat for 6–8 minutes, or until crispy. Drain on paper towels and crumble.
In a food processor, combine avocado, lemon juice, garlic, avocado oil, salt, pepper, and water. Blend until smooth, adding more water as needed for a pourable consistency.
Chop romaine lettuce, cherry tomatoes, avocado, cooked chicken, and eggs. Arrange them in a large salad bowl or on a platter.
Top with bacon, crumbled feta cheese, and fresh chives.
Drizzle with avocado dressing, toss, and serve immediately.
