Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add chicken and cook 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Reduce heat if the exterior browns too quickly.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice or dice into bite-sized pieces for the salad. Alternatively, shred with two forks.

Salad

Prepare vegetables and eggs

Wash and dry romaine lettuce; tear into bite-sized pieces and place in a large salad bowl or on a platter. Halve cherry tomatoes, dice avocado, thinly slice red onion, dice cucumber, and quarter or slice the hard-boiled eggs. Chop cooked bacon into pieces.

Assemble

Arrange the romaine as a base. Neatly row or scatter the chicken, tomatoes, avocado, bacon, eggs, blue cheese, red onion, and cucumber over the lettuce so each component is visible and accessible.

Dressing

Make dressing

In a medium bowl or jar, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp minced garlic, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp honey (optional). Taste and adjust seasoning — add more vinegar for tang, honey for sweetness, or salt and pepper to balance. If using a jar, secure lid and shake until emulsified.

Dress the salad

Either drizzle dressing over the assembled salad just before serving or serve on the side. Toss gently if serving plated portions so avocado and eggs are not overly mashed.

To serve

Serve the Cobb Salad immediately after dressing for best texture. Provide extra dressing and crumbled blue cheese on the side for guests who want more. Store any leftovers separately (dressing in a sealed container and salad components refrigerated) and combine just before serving the next day.