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1. In a large bowl, mix Romaine and iceberg lettuces, chicken, bacon, tomato, and green onions.
2. In a small bowl, whisk vinegar and mustard until combined. Slowly whisk in olive oil. Pour 3/4 of the dressing over salad and mix well. Divide salad on 4 plates.
3. Sprinkle cheese and chopped eggs over salads. Arrange avocado slices on top; drizzle with remaining dressing.
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