Prepare the Components:

1. Cook the chicken: Season chicken breasts with salt and pepper. Grill or pan-sear until cooked through (165°F internal temperature). Let cool and dice into bite-sized pieces.
2. Cook the bacon: Fry bacon until crispy, then drain on paper towels and crumble.
3. Hard-boil the eggs: Boil eggs for 10 minutes, then transfer to ice water. Peel and chop when cool.
4. Prepare vegetables: Wash and chop lettuce, dice avocado, halve cherry tomatoes, and finely dice red onion.

Make the Dressing:

1. In a small bowl, whisk together red wine vinegar, Dijon mustard, and minced garlic.
2. Slowly drizzle in olive oil while whisking to emulsify.
3. Season with salt and pepper to taste.

Assemble the Salad:

1. Traditional Cobb presentation: Arrange mixed greens on a large platter or individual plates.
2. Create rows: Arrange each ingredient in neat rows across the lettuce:
   • Diced chicken
   • Crumbled bacon
   • Chopped hard-boiled eggs
   • Diced avocado
   • Cherry tomatoes
   • Blue cheese crumbles
   • Red onion
3. Garnish: Sprinkle fresh chives over the top.
4. Serve: Drizzle with dressing just before serving, or serve dressing on the side.