Fill a small saucepan with water, add eggs and heat on high until boiling. Turn down to medium and cook approximately 8-10 minutes. Remove from heat, drain and rinse with cold water. Refrigerate eggs to cool completely. When completely chilled, peel, and chop lightly. Set aside.
In a skillet, over medium high heat, cook bacon until crispy. Remove from pan and drain on paper towels. Let cool then crumble into pieces.
Using a large serving platter or wide salad bowl, fill with lettuce. Begin layering toppings in narrow rows across top. Start in the center and add a row of chopped tomatoes. Next add a row of chopped chicken, a row of crumbled bacon, then blue cheese crumbles, scallions and eggs.
Cut avocado in half, scooping out then slicing into strips and place on top.
Buttermilk Ranch Dressing
In a medium size mixing bowl, add all spices and stir to blend. Whisk in sour cream and buttermilk, salt and pepper to taste. Serve as a side for your salad. Refrigerate any leftovers immediately.