1. Prepare the Vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, sea salt, and black pepper. Whisk vigorously or shake well until all ingredients are thoroughly combined and the dressing is emulsified. Set aside. The dressing should look slightly creamy and uniform.

2. Arrange the Greens: Divide the mixed greens evenly among two large plates or shallow bowls. This forms the base of your salad.

3. Layer the Chicken: Neatly arrange the shredded or diced cooked chicken breast over the mixed greens on each plate. You want an even distribution so every bite gets some protein.

4. Add the Bacon and Eggs: Sprinkle the crumbled cooked bacon over the chicken. Then, carefully place the quartered hard-boiled eggs around the edges of the salad, creating a nice visual border.

5. Distribute the Vegetables: Artfully arrange the diced avocado, halved cherry tomatoes, diced cucumber, and thinly sliced red onion in distinct rows or sections on top of the greens, chicken, bacon, and eggs. The goal is to create a colorful and appealing presentation, much like a traditional cobb salad.

6. Garnish and Serve: Drizzle the prepared paleo vinaigrette generously over each salad just before serving. If desired, sprinkle with fresh chopped chives for an extra burst of flavor and color. Serve immediately to enjoy the freshest textures.