1. Preheat your oven to 400 degrees F. Cover a small to medium sheet pan with aluminum foil and place the chicken breasts on the pan. Drizzle with 1 TBSP of the oil and season well with salt and pepper.
2. On a second large baking sheet, arrange the asparagus pieces, snap peas, radishes, and carrots. Season to taste with salt and pepper and drizzle with the remaining 2 Tbsp olive oil. Toss everything to coat in the oil and to disperse the seasoning. Along with the pan of chicken, place the baking sheet of veggies into the preheated oven. If your oven isn’t big enough to accommodate the pans side by side on the same rack, place the veggies on a lower rack.
3. Roast everything for 22 minutes, tossing the veggies once, halfway through. When you remove the chicken from the oven, wrap the foil all around it, so it can carryover cook for about 10 minutes before slicing into strips.
4. To serve, arrange some greens on a large platter. Top with the sliced chicken, avocado, vegetables, bacon, boiled eggs, and crumbled blue cheese. Serve with the dressing on the side, and enjoy.

For the dressing

1. In a medium bowl or liquid measuring cup, combine the creamy garlic and herb cheese, mayo, and sour cream. Season with salt and pepper and think it out with a little milk until it’s reached a consistency you like.