Begin by making the marinade and sauce. Whisk together all ingredients in a bowl. Pour half of the marinade into a large ziploc storage bag with the chicken. Reserve the remaining dressing and set aside. Marinade for at least 30 minutes, up to 24 hours.

Prepare your grill and cook chicken for 5-7 minutes per side.

Meanwhile, assemble the salad.

Start by hard boiling the eggs. In a small saucepan place eggs at the bottom, and cover with enough water (about 2 cups). Bring to a rolling boil and then turn off heat. Let sit for 10-12 minutes on the burner in the water. Remove water and eggs. Rinse with cold water and crack the shell. Once cooled, slice into small pieces.

Cook your bacon according to your liking (extra crispy is about 10 minutes total cook time).

In a large bowl, start with greens. Add tomatoes, avocado, and onion. Top with bacon, eggs, and almonds (if using). Finally, add sliced chicken and drizzle with remaining dressing.