Start by preparing your base — wash and dry the Little Gem lettuce thoroughly, then chop it into bite-sized pieces. Place it into a large mixing bowl. While it rests, begin prepping the toppings so they’re ready to layer. You want the salad to come together quickly so the greens stay crisp and vibrant.
Next, boil the eggs: place them in a saucepan with cold water, bring to a boil, then reduce heat and simmer for 9 minutes. Once done, cool them under running water and peel. At the same time, cook your bacon and chicken tenders. Pan-fry or air-fry the bacon until crispy and golden, then crumble. Crisp up your chicken tenders until they’re golden brown on the outside and juicy inside.
Assemble the salad by starting with a generous bed of lettuce on each plate. Arrange toppings in rows or clusters — tomatoes, cucumbers, avocado, egg halves, chicken, and bacon. Sprinkle red onion, feta, dill, and chives across the top. Drizzle balsamic dressing over everything just before serving. You can toss lightly or serve as-is for that classic Cobb salad look.