Classic Cobb Salad

• 1 teaspoon Dijon mustard
• 1 medium garlic clove, minced
• 14 teaspoon sugar
• 12 teaspoon salt
• 18 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 2 teaspoons lemon juice
• 2 tablespoons red wine vinegar
• 12 cup extra virgin olive oil
• 3 large eggs
• 3 chicken breasts, boneles, skinless (about 6 oz each)
• 1 large head romaine lettuce, washed, dried and torn into bite-sized pieces (about 8 cups)
• 1 bunch watercress, washed, dried and stemmed (about 4 cups)
• 1 pint cherry tomatoes (preferably grape tomatoes)
• 2 medium avocados, pitted and cut into 1/2 inch cubes
• 8 slices bacon, cut crosswise into 1/4 inches pieces fried in medium skillet over medium heat until crisp, about 7 m
• 2 ounces blue cheese, crumbled (about 1/2 cup)
• 2 ounces fresh minced chives

1. Whisk all vinaigrette ingredients in medium bowl until well combined (alternatively, shake vigorously in tight-lidded jar); set side.
2. (Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.
3. FOR THE EGGS:.
4. Place eggs in medium saucepan cove with 1-inch water, and bring to boil over high heat.
5. Remove pan from heat, cover, and let stand 10 minutes.
6. Meanwhile, fill medium bowl with 1 to 2 quarts ice water.
7. Transfer cooked eggs to ice water with slotted spoon; let stand 5 minutes, then peel, cut into 1/2 inch cubes, and set aside.
8. FOR THE CHICKEN:.
9. Meanwhile, season chicken with salt and pepper.
10. Adjust oven rack to 6 inches from broiler-pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4-8 minutes.
11. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers 160F on instant-read thermometer.
12. 5-8 minutes.
13. When cool enough to handle, cut chicken into cubes and set aside.
14. TO FINISH THE SALAD:.
15. Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large flat serving platter.
16. Place chicken in now-empty bowl, add 1/4 cup vinaigrette and toss to coat; arrange in row along one edge of greens.
17. Place tomatoes in now-empty bowl, add 1 tablespoons vinaigrette and toss gently to combine; arrange on apposite edge of greens.
18. Arrange reserved eggs and avocados in separate rows near center of greens, and drizzle with remaining vinaigrette.
19. Sprinkle bacon, cheese, and chives evenly over salad and serve immediately.

mustard, garlic, sugar, salt, ground black pepper, worcestershire sauce, lemon juice, red wine vinegar, extra virgin olive oil, eggs, chicken breasts, head romaine lettuce, cherry tomatoes, avocados, bacon, blue cheese, chives

Taken from www.food.com/recipe/classic-cobb-salad-371874 (may not work)