Creating this Cobb Salad is an act of love, a step-by-step process that promises rewarding results:

1. **Prepare the Greens:** Begin by washing and drying the Romaine lettuce and baby spinach thoroughly. Chop the Romaine and combine it with the spinach in a large salad bowl, creating a verdant canvas for the other ingredients.

2. **Cook the Bacon:** In a skillet, cook the bacon until it’s crispy. Drain it on paper towels and crumble it once it has cooled. The aroma of bacon sizzling on the stove always takes me back to Sunday brunches with Mama Lou, where the kitchen was a symphony of delicious sounds.

3. **Prepare the Chicken and Eggs:** Dice the cooked chicken breast and slice the hard-boiled eggs. I remember how Ouma and I would sneak bites of chicken as we prepared, trying to make each other laugh without Mama Lou noticing.

4. **Assemble the Salad:** Arrange the diced chicken, crumbled bacon, sliced eggs, halved cherry tomatoes, diced avocado, and crumbled blue cheese in rows over the greens. Sprinkle the chopped green onions on top.

5. **Make the Dressing:** In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Drizzle the dressing over the salad just before serving, allowing the flavors to meld beautifully.

Each step in this recipe is a tribute to the patient guidance of Mama Lou, who believed in the power of simple, honest cooking.