Instructions

VINAIGRETTE

1. Whisk all the ingredients together in a medium bowl and set aside.

SALAD

1. Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat. Remove the saucepan from the heat, cover and let sit for 10 minutes. Meanwhile, fill a medium bowl with 4 cups of water and a tray of ice cubes. Transfer eggs to the water bath and let sit for 5 minutes, then peel eggs and cut into 1/2-inch cubes and set aside until ready to use.
2. Season the chicken with salt and pepper. Adjust an oven rack 6 inches away from broiler element and heat broiler. Spray broiler pan with vegetable oil spray or line a baking sheet with foil and spray. Place chicken breast on top and broil chicken until lightly browned, about 4 to 8 minutes. Using tongs flip the chicken over and continue to broil until the thickest part of the chicken is no longer pink and registers 160 degrees, about 6 to 8 minutes. Let chicken cool and cut into 1/2-inch cubes and set aside.
3. Toss romaine and watercress with 5 tablespoons of the vinaigrette in a large bowl. Once coated, arrange on a very large, flat serving platter. Place the chicken in the now-empty bowl and add 1/4 cup of the vinaigrette and toss to coat. Arrange chicken in a row around the edge of the platter. Place the tomatoes in the now-empty bowl and add 1 tablespoon vinaigrette and toss to combine. Arrange the tomatoes on the platter alongside the chicken. Arrange eggs and avocado in separate rows near the center of the greens and drizzle with any remaining vinaigrette. Sprinkle bacon, blue cheese and chives evenly over the salad and serve.