°Chicken Salad Cup Ingredients:
°6 oz. Bacon (6 slices), minced and roasted
°1 medium head romaine lettuce 5 cups shredded, rinsed and dried lettuce
°2 cook chicken breasts from a cook chicken
°2 eggs
°1 avocado, sliced
°1 c cherry tomatoes, halved
°1/2 c chop red onion
°1/2 c blue cheese (or feta cheese)
°2 tablespoons finely chopped parsley
+cup sauce:
°3 tablespoons of balsamic vinegar
°1 tablespoon Dijon mustard
°1 garlic clove, pressed or finely minced
°1/3 c extra virgin olive oil
°1/4 tsp salt
°1/8 tsp black pepper

* Methods :

Fry chopped bacon in a skillet until golden brown and crunchy (5 minutes), then transfer to a plate lined with a paper towel to cool. Cook 2 hard-boiled eggs, peel and cut into fours.
Slice the lettuce, rinse, dry and drain on a tray. Arrange the rest of the salad ingredients (chicken, eggs, avocado, tomato, onion, blue cheese, and bacon) in rows over the salad, then sprinkle finely chopped parsley over the salad. 
Transfer the sauce ingredients to a mason jar and shake them like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.

Enjoy !