Fine sea salt and freshly ground black pepper to taste
Cut lettuce and add layer to large platter (if serving family style) or in four smaller bowls.
Slice cooked chicken and arrange on top of lettuce.
Add crumbled bacon and then tomatoes, onion and avocado.
Top with blue cheese crumbles and sliced hard boiled eggs.
Serve immediately with dressing.
Cobb Salad Dressing:
Combine red wine vinegar, Dijon mustard, grated garlic and dried oregano in a small food processor or bowl and whisk or mix to combine. In a slow and steady stream, add olive oil and blend until emulsified. This can also be done in a mini food processor.
Set aside until ready to use. It may need to be whisked or shaken to combine. This can be made ahead.
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