Updated Classic Cobb Salad - cooking recipe

Ingredients

1 teaspoon Dijon mustard (Vinaigrette recipe begins)
1 medium garlic clove, minced
1/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
3 large eggs (Salad recipe begins)
2 chicken breast halves (boneless, skinless and trimmed)
salt & fresh ground pepper
1 large head romaine lettuce (washed, dried, torn into bite-sized pieces)
1 bunch watercress (washed, dried, stemmed)
1 pint cherry tomatoes (each tomato halved)
2 medium avocados (pitted and cut into 1/2-inch cubes)
8 slices bacon (cut crosswise into 1/4 inch pieces, fried over medium heat until crisp, and dried on paper towels)
2 ounces blue cheese, crumbled
3 tablespoons minced chives

Preparation

For vinaigrette: Whisk ingredients in bowl until well combined, then set aside.
For eggs: Place in saucepan, cover with water, bring to boil over high heat; remove pan from heat, cover, and let stand for 10 minutes. Transfer eggs to bowl filled with ice water, let stand 5 minutes, then peel, cut into 1/2 inch cubes and set aside.
For chicken: Season with salt and pepper. Broil until lightly browned, 4 to 8 minutes, then flip chicken over and continue to broil until thickest part is no longer pink. When cool enough to handle, cut chicken into 1/2-inch cubes.
To finish salad: Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated, then arrange over very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette, toss to coat; arrange in a row along one edge of greens.
Place tomatoes in now empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens and drizzle with remaining vinaigrette.
Sprinkle bacon, cheese and chives evenly over salad and serve immediately.