Prepare the proteins by grilling chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F. Cook bacon in a skillet until crispy, about 8-10 minutes. Hard-boil eggs by boiling for 10-12 minutes, then cool in an ice bath.

Wash and slice zucchini into half-inch rounds. Toss with olive oil, salt, and pepper. Grill zucchini and corn cob alongside chicken for about 5-7 minutes or pan-fry zucchini until tender.

Chop romaine lettuce and place in a large bowl. Dice the grilled chicken, crispy bacon, and hard-boiled eggs. Halve cherry tomatoes and mix with diced zucchini and blueberries.

Combine blueberries, balsamic vinegar, fresh squeezed lemon juice, olive oil, and honey in a food processor. Blend until smooth, about 30 seconds. Adjust seasoning with salt and pepper.

Assemble the salad by layering chopped romaine lettuce, drizzling half the dressing over the greens, and arranging the proteins and vegetables on top. Finish with cheese and remaining dressing.

Serve immediately for the best flavor and texture.