Preheat your oven to 425°F and arrange the bacon strips on a baking sheet in a single layer. Bake for 10-12 minutes until crispy, then transfer to a paper towel-lined plate to cool and drain. While the bacon cooks, season your chicken breast with salt and pepper, then grill or pan-sear it over medium-high heat for 3-4 minutes per side until it reaches an internal temperature of 165°F. Let the chicken rest for a few minutes, then dice it into 1/2-inch cubes. Once the bacon has cooled completely, crumble it into bite-sized pieces.

Chop the romaine lettuce into 1-inch pieces and place it in a large salad bowl—this creates your foundation. Halve the cherry tomatoes and slice the hard-boiled eggs into rounds. Slice the avocado just before assembly to prevent browning. I like to squeeze a little lemon juice on the avocado slices immediately after cutting to keep them bright and fresh.

Arrange all your prepared components on top of the lettuce in neat rows or sections: place the diced chicken from Step 1, bacon crumbles from Step 1, halved tomatoes, egg slices, and avocado slices in an organized pattern. Sprinkle the blue cheese crumbles and fresh chives over the top. Drizzle the ranch dressing over the salad, or serve it on the side so each person can control how much they use. I prefer dressing on the side for Cobb salad because it keeps the salad crisp and lets everyone customize their ratio.