Line a large plate with a double layer of paper towels. Set aside.
Add the bacon to a medium-sized sauté pan and cook until it's crispy. When it's done, place the strips on the paper towel-lined plate to drain, and set aside. Do not clean the pan!
Remove any excess fat from the chicken breast and preheat the pan you cooked the bacon in. Use a meat mallet over a piece of plastic wrap to pound the thicker end of the chicken breast so that it becomes even in size. Then season both sides with salt and pepper and add it to the hot pan. Sauté just until it's cooked through, about 5 minutes per side. Set aside to cool.
In a large salad bowl, combine the Romaine with the cucumber, tomato, egg, cheese, onion, basil and avocado.
Now add the bacon to the bowl, crumbling it into tiny pieces as you go. Then add the chicken, using your hands to shred it into thin, bite-sized pieces as you go.