First, hard boil the eggs. Place eggs in a single layer in saucepan. Cover with at least one inch cold water over tops of shells. Cover pot with lid and bring to a boil over medium heat. As soon as water comes to a boil, remove from heat and let stand 15 minutes.

Meanwhile, poach chicken. Place chicken breasts in a pot in a single layer. Add filtered or spring water to cover the chicken by 1 inch. Bring the water to a boil. Reduce heat to a low simmer and partly cover the pot. Cook for 10 minutes, turn off the heat, and allow chicken to finish cooking in the hot water for 10 more minutes or until juices run clear.

While chicken and eggs are cooking, fry the bacon. 

Peel chilled eggs and slice. Chop cooled chicken. Drain bacon and pat dry.

Divide lettuce, tomatoes, cucumber and avocado among serving dishes. Top with egg slices, chicken, bacon and Kite Hill cheese.

Serve with fresh pepper and dressing of choice.