In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.

Remove the bacon with a slotted spoon and drain on paper towels.

Place the eggs in a saucepan and cover with water.

Bring to a boil, then reduce heat and simmer for 9 minutes.

Transfer the eggs to an ice bath to cool, then peel and chop.

In a small bowl, whisk together the Hollandaise sauce and salt.

In a large bowl, combine the chopped eggs, cooked bacon, diced chicken, and grated Parmesan cheese.

Pour the dressing over the mixture and toss to combine.

Divide the salad between two plates and serve immediately