To cook the eggs, place them in a medium saucepan. Cover with cold water 1 inch above the eggs and bring to a rolling boil over medium heat. Cover and remove the saucepan from the heat. Let rest covered for 17 minutes until fully cooked. Place in a bowl of ice water to cool for at least 5 minutes. Peel the eggs under running water and chop.
If using pre-made real bacon bits, place them on a paper towel lined plate and microwave for 30 to 60 seconds or until crisp. Let cool.
In a large salad bowl, add washed and chopped romaine lettuce.
Top lettuce with cooked chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon.
Serve with dressing.
Notes
When cooking the eggs, do not lift the lid as this will disrupt cooking.
Wash and prepare lettuce in advance and store in the refrigerator.
Avocados can brown quickly when exposed to air. If making cobb salad in advance add the avocado just before serving.