While you're gathering ingredients, whisk together the olive oil, honey, Dijon mustard, red wine vinegar, lime juice, minced garlic, Italian seasoning, salt, and black pepper in a bowl until emulsified—this will be your dressing. Set half aside in a separate container. In a separate dish, coat the pounded chicken breasts thoroughly with the jerk marinade and the remaining dressing, then refrigerate for at least 1 hour (or up to 24 hours if time allows). I find that even just 1 hour makes a noticeable difference in flavor depth compared to cooking it immediately.

Heat the butter in a large skillet over medium-high heat until foaming. Remove the chicken from the marinade (allowing excess to drip off) and season both sides with kosher salt. Sear the chicken for 5-7 minutes on the first side without moving it, allowing a golden crust to develop. Flip and cook for 8-10 minutes more until the internal temperature reaches 165°F. Transfer to a cutting board to rest for 5 minutes, then slice into bite-sized pieces or strips.

Place the chopped green leaf lettuce as your base in a large bowl or on a platter. Arrange the cooked chicken pieces from Step 2 in one section, then create distinct sections with the avocado slices, halved cherry tomatoes, crumbled feta cheese, hard-boiled egg slices, crumbled bacon, and thinly sliced red onion. I like to arrange the components in organized rows—it looks beautiful and lets people customize their bite ratios.

Drizzle the reserved vinaigrette from Step 1 over the salad, then scatter the chopped parsley and chives over the top. Toss gently if you prefer mixed salad, or serve as-is for a composed cobb presentation. Taste and adjust seasoning if needed—the jerk marinade can be bold, so a little extra salt might be needed.