Place eggs in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain, chill, peel and dice.

Meanwhile, cook the bacon in a safe skillet over medium heat. Place on paper towels to drain; dice.

Dice pre-cooked chicken.

Make the dressing. Place half the avocados, coconut milk, olive oil, vinegar, mustard, lemon juice, garlic and sea salt in a blender or Magic Bullet. Blend well, adding water to reach desired consistency.

Finely chop the Romaine lettuce and divide among serving bowls.

Top with chicken, remaining diced avocado, egg and bacon. Drizzle with dressing.