If the chicken is not already cooked, prepare it by poaching, roasting, or pan-searing until fully cooked through. Dice into ½-inch cubes and set aside to cool slightly. Meanwhile, cook the turkey bacon in a skillet over medium heat until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces once cooled. Slice the salami into thin strips or dice as preferred.

Wash the romaine lettuce thoroughly and spin dry in a salad spinner to remove all excess moisture—this keeps the salad crisp and prevents the dressing from becoming watered down. Chop the lettuce into bite-sized pieces and place in a large bowl. Dice the tomatoes into ½-inch pieces, slice the cucumber into thin rounds or half-moons, and shred or grate the pecorino Romano cheese.

Arrange the cooked chicken, crispy turkey bacon, salami, chickpeas, tomatoes, and cucumber in organized rows or sections over the bed of romaine lettuce for a classic Cobb-style presentation. Sprinkle the pecorino Romano evenly over the top.

In a small bowl, whisk together the Italian dressing and fresh lemon juice until combined. Drizzle the dressing over the assembled salad and toss gently to coat all components, taking care not to crush the lettuce or other delicate ingredients. Serve immediately while the salad is still crisp and cold.