Hard-boil your eggs ahead of time so they cool. I put my eggs in a pot of cold water. Turn the stove heat up to high and bring to a boil for 1 minute. Then shut off the heat and let sit in the hot water for 16 minutes. Remove eggs and put in a bowl in the fridge to cool. When ready, peel eggs and cut into quarters.
Cut the chicken breast in half to make thinner breasts if thick. Then place in a ziplock bag with the marinade while you prep the ingredients.*MARINADE: 1/4 cup olive oil, juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 1 tsp minced garlic or garlic paste, 1 tsp dried thyme. Mix well and then add in the chicken. Lit sit in the marinade while you prepare the rest of your ingredients. Cook bacon in a hot skilled and break into bite-size pieces. Set aside.
Remove husks from corn and grill. Then cut corn off the cob and set aside.
Grill chicken until cooked through. Let sit for a few minutes and then cut into thin slices on a diagonal.
Empty the bag of pre-washed romaine lettuce into a large serving bowl. And layer the following in neat rows across the salad: grilled corn, grilled lemon chicken, blue cheese, bacon, and boiled eggs.
Top with your favorite vinaigrette!