Start by rinsing your mixed salad greens thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel or use a salad spinner for quick drying. Tear or chop the greens into bite-sized pieces, and place them in a large bowl.

Heat a large skillet over medium heat and add the bacon strips. Cook for about 6-8 minutes, turning occasionally until the bacon is crispy and deep brown. Transfer the bacon to a plate lined with paper towels to drain excess fat, then crumble it into pieces.

In a medium bowl, whisk together ¼ cup of red wine vinegar, ½ cup of extra virgin olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and 1 clove of minced garlic. Season with salt and pepper to taste.

In the large bowl with the mixed salad greens, layer the cooked chicken breast, crispy bacon, sliced hard-boiled eggs, diced avocado, halved cherry tomatoes, crumbled blue cheese, and thinly sliced red onion.

Drizzle the prepared vinaigrette generously over the top. Toss the salad gently to combine, ensuring every piece is lightly coated.

Plate your vibrant American Cobb Salad with Crispy Bacon immediately.