Cook the 6 slices thick-cut bacon cooked and crumbled: Lay the 6 slices thick-cut bacon cooked and crumbled slices in a cold large skillet. Turn the heat to medium and cook, flipping occasionally, until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces.

Hard-boil the 4 large eggs hard-boiled and quartered: Place 4 large eggs hard-boiled and quartered in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately cover, remove from heat, and let sit for 12 minutes. Transfer 4 large eggs hard-boiled and quartered to a bowl of ice water for 5 minutes, then peel and quarter.

Cook the 2 boneless: Pat the 2 boneless dry and season both sides with ½ tsp kosher salt for seasoning chicken and ¼ tsp black pepper freshly ground. Heat 1 tbsp of olive oil for cooking chicken in the same skillet over medium-high heat. Cook the 2 boneless for 6–7 minutes per side, until golden and cooked through to an internal temperature of 165°F. Let rest 5 minutes, then dice into ½-inch cubes.

Prep the remaining toppings: Dice the 2 ripe avocados pitted and 2 roma tomatoes seeded and diced. Slice the 3 stalks green onions. Chop the 2 large romaine lettuce hearts and spread it in an even layer across a large salad mixing bowl or platter.

In a small mixing bowl, combine the 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 clove garlic finely minced or grated, ½ tsp kosher salt for seasoning chicken, and ¼ tsp black pepper freshly ground. Whisk together until smooth. Slowly drizzle in the 1 tbsp olive oil for cooking chicken while whisking constantly until the dressing is emulsified and slightly thickened. Taste and adjust seasoning as needed.

Arrange the toppings in neat rows over the 2 large romaine lettuce hearts: 2 boneless, 6 slices thick-cut bacon cooked and crumbled, hard-boiled 4 large eggs hard-boiled and quartered, 2 ripe avocados pitted, 2 roma tomatoes seeded and diced, 4 oz blue cheese, and 3 stalks green onions. This is the classic Cobb presentation — each ingredient in its own stripe across the salad.

Drizzle the vinaigrette over the salad just before serving, or serve it on the side so guests can dress their own portions. Toss gently at the table to combine, or serve as-is for the full visual effect.