1. Prepare the Ingredients

• Hard-boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit for 10 minutes. Transfer to ice water, peel, and slice.
• Cook the turkey bacon: In a skillet over medium heat, cook the turkey bacon until crispy. Let it cool, then crumble into bite-sized pieces.
• Grill the chicken: Season the chicken breasts with salt, pepper, and a pinch of garlic powder. Heat a grill pan over medium-high heat, add a drizzle of olive oil, and grill the chicken for 6-8 minutes per side until cooked through. Let it rest for 5 minutes before slicing.

2. Assemble the Salad Base

• Start with a bed of chopped Romaine lettuce. Spread it evenly across a large salad platter or individual bowls.
• Arrange the halved cherry tomatoes, sliced avocado, and red onion over the lettuce. Keep each ingredient in its own section for that signature Cobb Salad presentation.

3. Add the Proteins

• Place the grilled chicken slices in one section of the salad.
• Scatter the crumbled turkey bacon next to the chicken.
• Add the hard-boiled egg quarters in another section.

4. Sprinkle the Cheese

• Crumble the blue cheese (or feta, if you prefer) over the top. The cheese adds a creamy, tangy kick that ties everything together.

5. Make the Dressing

• In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste. For a smoother consistency, you can blend the dressing using a small blender or food processor.

6. Dress the Salad

• Just before serving, drizzle the dressing evenly over the salad. Alternatively, serve the dressing on the side so everyone can add their preferred amount.

7. Serve and Enjoy

• Serve the salad immediately. It pairs beautifully with crusty bread or a light soup for a more filling meal.