Prepare and assemble the romaine, hardboiled eggs, avocado, bacon bits, red onion, and strawberries in a large serving bowl.

To pan fry the chicken, preheat a cast iron skillet over medium high heat. When the pan is hot but not smoking, add a touch of oil and swirl to coat the bottom of the pan. Add the chicken thighs to the pan and turn the heat down to medium. Cook for about 6-8 minutes until browned, and then flip the chicken over to cook for an additional 6-8 minutes, or until no longer pink. 

If you’re grilling the chicken, preheat the grill until you reach a temperature around 400ºF. Place the chicken on the grill, and lower the heat to medium high. Grill until the chicken loosens from the grill and is easy to flip, about 6-8 minutes. Turn the chicken over and cook until done in the center, about 6-8 more minutes. Timing varies a little depending on the size of your chicken thighs.

While the chicken is cooking making the dressing. Whisk together the mustard, garlic, sea salt, pepper, and lemon juice to combine. Then whisking constantly, add the olive oil in a thin steady stream and continue whisking until all the olive oil has been added and the dressing is emulsified.

When the chicken is cool enough to handle, cut it into bite sized pieces and add it to the salad. Toss with the dressing and serve. Or you can serve everything separately, and let each person assemble their own salad.