Ingredients
- 3 tablespoons red-wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
- 3 skinless boneless chicken breast halves (1 1/4 pounds)
- 2 California avocados
- 1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)
- 6 bacon slices, cooked until crisp, drained, and finely chopped
- 3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces
- 2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)
- 2 bunches watercress, coarse stems discarded
- 2 hard-boiled large eggs, halved and forced through a coarse sieve
- 1/4 cup finely chopped fresh chives
Directions
- Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
- Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
- Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
- Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
- Just before serving, pour dressing over salad and toss.
