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Make the Greek Dressing - In a medium bowl or mason jar, combine the red wine vinegar, oregano, garlic, salt, and pepper. Add the olive oil and whisk well, or cover and shake until fully blended. Set aside while you prepare the rest of the salad.
To Sauté Chicken - Cut the chicken in half into cutlets, season with salt and pepper, and saute in an oiled skillet over medium heat for 3-4 minutes per side or until it reaches 165˚F at the thickest part on an instant-read thermometer.
Cook the bacon in a skillet over medium heat until crisp. Or make Air Fryer Bacon or Oven-baked Bacon. Transfer to a paper towel-lined plate, then chop or crumble once cooled.
Boil Eggs - Place the eggs in a saucepan with boiling water. Gently place the eggs in the pot, and boil for 10 minutes for hard-boiled eggs. Immediately transfer to an ice bath, then peel and slice.
Assemble the Salad - add the chopped romaine to a large serving platter or salad bowl. Arrange the tomatoes, chicken, feta, sliced eggs, bacon, chickpeas, and Kalamata olives over the lettuce in rows or sections for that classic Cobb salad look. Sprinkle with fresh dill and top with lightly crushed pita chips.
Dress the salad - Just before serving, re-shake or whisk the dressing if it has separated, then drizzle it on to taste. I use all of the dressing. You can toss to combine if desired.