To hard boil the eggs; in a small saucepan add enough cold water to cover them by 1 inch. Bring to a boil.

Remove the eggs from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and slice.

Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.

Remove the bacon from pan and place on a paper towel-lined plate. Let cool, then crumble
into pieces.

Cube cooked turkey breast and sliced tomatoes.

In a small bowl, whisk together the oil, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.

Arrange the lettuce, turkey, tomatoes, avocados, eggs, cheese and bacon in a large serving bowl and drizzle with the vinaigrette.