Wash and thoroughly dry the mixed baby lettuces and little gem/romaine. Tear larger leaves into bite-size pieces. Place in a large shallow serving bowl or on a platter in an even layer; keep refrigerated while you prepare other components.

Marinated Protein & Cheese

Marinate and cook chicken

In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt and 1 tsp black pepper. Add chicken breasts and coat; let sit 10 minutes at room temperature (or up to 2 hours refrigerated). Heat a skillet over medium-high heat. Sear chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly on a bias.

Cook bacon

While chicken rests, cook bacon in a skillet over medium heat until crisp, about 8-10 minutes, turning occasionally. Transfer to paper towels to drain and cool, then chop into bite-size pieces.

Cook eggs

Bring a small pot of water to a gentle boil. Carefully add eggs and boil for 9 minutes for jammy-yolk hard-boiled. Transfer to an ice bath for 5 minutes, then peel and quarter each egg.

Cheese

Crumble 3 oz blue cheese and set aside.

Vegetables & Fruit

Halve cherry tomatoes, dice peeled and seeded cucumber, slice avocados just before assembly to avoid browning. Toss avocado slices with a light squeeze of the 1 tbs lemon juice and a pinch of salt to slow discoloration. Thinly slice scallions and mince chives.

Crunch & Finish

Make herb oil finish

Whisk together 4 tbs extra virgin olive oil with the minced chives, lemon zest and remaining 1 tbs lemon juice. Season to taste with salt and pepper. This acts as the finishing drizzle since the salad has no full dressing.

Toast nuts

In a dry skillet over medium heat toast 3 tbs chopped walnuts or pecans, stirring, until fragrant and lightly browned, 2-3 minutes. Remove from heat.

Assemble the Cobb: On the bed of greens, arrange sliced chicken, chopped bacon, quartered eggs, halved cherry tomatoes, diced cucumber, avocado slices, blue cheese crumbles and capers in neat rows or sections. Scatter toasted nuts and microgreens over the top. Drizzle the herb oil lightly over the composed salad (offer extra on the side). Finish with an additional grind of black pepper and a pinch of flaky salt to taste.