Hearty Cobb Salad Without Blue Cheese

In a pan, add ¼ cup of water and the bacon slices. Place the pan over medium-high heat until the water has evaporated and one side of the bacon has begun to brown. Flip the bacon and continue cooking until desired doneness.
Set the bacon aside on a paper towel-lined plate and keep the pan because we will use it to cook the chicken.

Flatten the chicken breasts in a sealed plastic bag with a meat mallet or the bottom of a pan. You want the chicken to be an even thickness. Season the top of the chicken with salt and pepper generously.
Drain off some of the bacon fat so that about 2 tablespoons remain in the pan. Over medium-high heat cook the chicken first on the seasoned side for 5-7 minutes then flip and cook on the other side for another 5-7 minutes. Once the internal temperature reaches 135°F, add 2 crushed garlic cloves, the sprig of thyme, and 2 tablespoons of butter. Tilt the pan and baste the chicken with a serving spoon until done. Once it has reached 155°F internal temperature, remove the chicken from the pan and rest.

Bring a pot of water to a boil. With a slotted spoon, gently submerge the eggs in the boiling water and set a timer for 8 minutes. While they are cooking prepare an ice bath for them. After 8 minutes of cooking, promptly remove them from the hot water and place them in the ice bath for 5 minutes. Peel the eggs and quarter them.

Wash and cut the heads of romaine lettuce the way you prefer.
Cut the tomatoes into halves or quarters
Cut the red onion in half, slicing through the root, then peel off the outer papery bits exposing the juicy fresh onion beneath. Cut a few onion rainbow-shaped pieces. Cut these rainbows as large or small as you like. I cut them in half.
Dice up the bacon into large bits.
Remove the traditional feta cheese chunk from its brine and cut it into small triangles.
Cut the avocado into quarters then separate the skin from the flesh with a spoon. Cut the quarters of avocado into small bite-sized pieces.

In a large bowl place your washed and drained romaine lettuce.
On top of the romaine, place all of the ingredients we have prepared. Feel free to toss the salad, or, for presentation's sake, make neat lines of ingredients.