1. Preheat your oven or grill to 400°F. Drizzle the chicken breasts with olive oil and season them with salt and pepper.

2. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips or cubes.

3. In a large salad bowl, arrange the mixed greens as the base of the salad.

4. Top the greens with the sliced avocado, hard-boiled egg slices, crumbled blue cheese, cherry tomatoes, and thinly sliced red onion.

5. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until the dressing is well combined.

6. Add the sliced chicken to the top of the salad, then drizzle the dressing over the entire dish. Toss gently to coat the ingredients evenly.

7. Serve the Chicken Cobb Salad immediately and enjoy!