Shred the red lettuce or lettuce variety of your choice, and place it into a bowl. Set it inside the fridge to chill. 
Remove the stem for the strawberries and slice each berry into smaller pieces. 
Roughly peel a small cucumber into one cup of small chunks. 
Debone a rotisserie chicken and cut the breast into chunks.
Quarter four vine tomatoes, and set them aside. 
Fry up the thick-cut bacon until crispy and place it on a paper towel after cooking to absorb excess grease; then chop the bacon using a sharp chef's knife. Set aside. (You can also cook the bacon in the oven.)
Boil the eggs, peel, and chop. Set aside. 
Peel avocados and slice them into chunks. 
Remove the lettuce from the fridge and begin building the Cobb salad in layers into a clear glass. 
Begin with a tablespoon or two of salad dressing, then add shredded lettuce, tomatoes, cucumber, avocadoes, bacon, hard-boiled eggs, and chicken; top with a mixture of strawberries, lettuce, bacon, and salad dressing. 
Serve.