Combine the oil, vinegar, and chives in a small glass jar with a tight-fitting lid. Season with salt and pepper to taste. Cover and vigorously shake to blend. Set aside.
Season the chicken with salt and pepper to taste.
Heat the oil in a frying pan over medium-high heat until it becomes very hot. Cook the chicken in the hot oil for 4-6 minutes, turning occasionally, until it browns and cooks through. Place the cooked chicken on a platter, removing it from the pan.
Place 4 equal portion of lettuce into 4 dinner plates or large shallow bowls. Slice the chicken crosswise into slices and arrange the chicken down the center of the greens. Place a line of cherry tomatoes on one side of the chicken and a line of avocado on the other side. Place a line of chopped egg next to the tomatoes and a line of chopped bacon next to the avocado. Sprinkle the cheese over all of it.
Serve with the dressing passed on the side or drizzle a moderate amount over the top as you serve, asking diners to toss their salads immediately. Depending on your guests, you might want to rephrase that.
