Chicken Romaine Salad
For the salad: Rinse the romaine lettuce and shake dry. Separate the leaves and discard the tough outer leaves. Rinse the chicken fillets, pat dry and season with salt and pepper to taste. Heat 2 tablespoons of the olive oil in a skillet. Add the chicken and cook until golden on both sides. Reduce heat to low, cover and cook until no longer pink, about 5-8 minutes. Cut into medium-size slices.
Halve the avocado lengthwise, remove pit and cut lengthwise into strips. Rinse the tomatoes and cut into quarters. Cut the Gorgonzola into cubes.
Toast both sides of the bread under the oven broiler until golden. Drizzle with oil and season with salt to taste.
For the vinaigrette: In a bowl, whisk 5 tablespoons of the oil with 3 tablespoons vinegar and 2 tablespoons water. Season with salt and pepper to taste. Peel and press the garlic, and whisk into the vinaigrette.
For serving: Arrange the romaine lettuce leaves on plates and top with the avocado slices, eggs, tomato, chicken breast, Gorgonzola cubes and bread cubes. Drizzle with the vinaigrette and season with pepper to taste.