Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the bacon strips in a single layer. Bake for 15-20 minutes, or until crispy and golden brown. Once cooked, transfer the bacon to a paper towel to drain excess fat and cool. Crumble the strips into bite-sized pieces.

In a saucepan, place the eggs and cover them with water. Bring to a gentle boil over medium heat. Once boiling, cover the pan and remove it from heat, allowing the eggs to sit for 9-12 minutes. Transfer the eggs to an ice bath for 5 minutes, then peel and quarter them.

Rinse the romaine lettuce thoroughly under cold water. Shake off excess water or use a salad spinner. Chop the lettuce into bite-sized pieces and arrange them in a large salad bowl.

Layer your Cobb Salad! On top of the lettuce, arrange rows of cooked chicken, quartered eggs, creamy avocado slices, halved cherry tomatoes, thinly sliced red onion, crumbled blue cheese, and crispy bacon.

In a small jar, combine the balsamic vinegar, Dijon mustard, and minced garlic. Gradually whisk in the extra virgin olive oil until emulsified. Season with salt and pepper to taste. Drizzle the homemade dressing over the layered ingredients just before serving.