There are a million versions of this salad but here's mine...
Kalamata or Nicoise Olives
Roasted shredded chicken
Hard Boiled eggs - peeled
Roasted Potatoes (Optional)
Cook hard boiled eggs approximately 12-15 minutes in simmering water depending on size. Remove from water and plunge into ice cold water. Remove and place in refrigerator while working on prepping or complete ahead of time. Also, at this time boil potatoes if included. Remove when tender and season with extra vinaigrette. Steam asparagus until tender and plunge into cold water bath. Cook bacon slices until crunchy; cool & crumble.
Chop remaining vegetables and place on plate. Combine all ingredients on plate and drizzle with vinaigrette. A lot of prep is required in this salad so I recommend making things ahead of time or substituting with on-hand vegetables.
Minced red onion or shallot
Salt & pepper
Red wine vinegar
Chopped fresh parsley
Combine all ingredients except olive oil and mix well. Slowly add olive oil in steady stream while whisking to combine. Taste and adjust seasonings.