Start by cooking the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel-lined plate to drain.

In the same skillet, cook the chicken breasts seasoned with salt and pepper until golden brown and cooked through, about 6-7 minutes per side. Remove from heat and let rest before slicing.

While the chicken is resting, assemble the salad. Chop the romaine lettuce and place it in a large bowl. Slice the cherry tomatoes in half, dice the avocado, and quarter the hard-boiled eggs.

Add the cherry tomatoes, avocado, and hard-boiled eggs to the bowl with the romaine lettuce. Crumble the bacon and blue cheese on top.

Slice the cooked chicken and add it to the salad.

To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Drizzle the dressing over the salad and toss to combine.

Serve the Cobb salad with crusty bread on the side, if desired.