Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat. Cook the bacon until crispy, about 15–20 minutes in the oven or 8–10 minutes in the skillet, flipping halfway. Transfer to a plate lined with paper towels to drain excess grease and cool.

In a pot, bring water to a boil and gently add the eggs. Boil for 9–12 minutes, then transfer them to an ice bath to cool for a few minutes. Once chilled, crack the shells and peel them under running water. Quarter the eggs and set aside.

Rinse the romaine lettuce thoroughly under cool water and spin dry in a salad spinner. Chop or tear the lettuce into bite-sized pieces and place it in a large shallow platter or bowl.

Layer the salad ingredients on top of the lettuce: rows of cooked chicken, hard-boiled egg quarters, avocado slices, halved cherry tomatoes, thinly sliced red onion, crumbled blue cheese, and crispy bacon.

In a medium jar or bowl, combine balsamic vinegar, Dijon mustard, and minced garlic. Gradually whisk in olive oil, adding salt and black pepper to taste. Seal the jar and shake well or whisk until emulsified and creamy.

Drizzle the homemade dressing over the assembled Cobb Salad, or serve it on the side for guests to dress their salads individually.