Wash the mixed salad greens under cold water, then dry them with a salad spinner or clean kitchen towel.

Cook chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes, then drain on paper towels.

Hard-boil the eggs by placing them in a pot, covering with cold water, boiling, then simmering for 10 minutes. Cool and slice the eggs.

Grill seasoned chicken breast on medium-high heat for 6-7 minutes on each side until cooked through; chop after resting.

Chop the cherry tomatoes in half and slice red onion thinly for the salad.

In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic; season to taste.

Assemble the salad by layering the ingredients on a large serving bowl, starting with the greens and adding all toppings.

Garnish with chopped parsley and drizzle with dressing before serving.