Combine kefir and sour cream with vinegar and salt and pepper, mix well.
Crumble bleu cheese coarsely and fold into mixture, break-up large chunks but be careful not to over mix or the dressing will have a bleu-green color instead of creamy white.
Refrigerate until time of service.
Dressing has best flavor when prepared the day before.
Combine chicken with olive oil, garlic, and seasoning.
Grill until chicken reaches an internal temperature of 165 degrees.
Rest chicken for 5 to 10 minutes before slicing.
Slice and shingle avocado and tomato.
Arrange in layers across salad wedge.
Slice and shingle chicken breast and arrange on salad.
Slice eggs and rest between chicken and avocado.
Crumble bacon coarsely and sprinkle over chicken.
Garnish with bleu cheese wedge.
I like to serve with plenty of bleu cheese dressing on the side.