If your chicken isn't already cooked, prepare it by poaching, roasting, or pan-searing until cooked through, then dice into 1/2-inch cubes and set aside to cool slightly. While the chicken cools, cook the turkey bacon in a skillet over medium heat until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate to drain. Once cooled, chop the bacon into bite-sized pieces. Slice the salami into thin strips or dice as desired. This prep work ensures all proteins are ready to layer into the salad.

Wash and dry the romaine lettuce thoroughly—a salad spinner works best here to remove excess water, which keeps the salad crisp and prevents diluting the dressing. Chop the lettuce into bite-sized pieces and place in a large bowl. While the lettuce drains, dice the tomatoes into 1/2-inch pieces, slice the cucumber into thin rounds or half-moons, and shred or grate the pecorino Romano cheese. I like to prep my vegetables just before assembly to maintain their crisp texture and vibrant color.

Working on top of the lettuce in the bowl, arrange the cooked chicken, crispy turkey bacon from Step 1, salami from Step 1, chickpeas, tomatoes, and cucumber in organized rows or sections for visual appeal. Sprinkle the pecorino Romano cheese evenly over the top. This classic Cobb salad presentation makes it easy for each bite to have all the components, and it looks restaurant-quality at the table.

In a small bowl, whisk together the Italian dressing and fresh lemon juice to brighten the flavors and add a subtle citrus note. Pour the dressing over the assembled salad and toss gently until all components are coated, being careful not to over-mix and crush the lettuce or other delicate ingredients. Serve immediately while the lettuce is still crisp and cold.