Active Time

　　1 1/4 hours

　　Total Time

　　1 1/4 hours

　　

Ingredients

Makes 4 to 6 main-course servings

　　

For dressing

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

　　

For salad

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

　　

Make dressing:

Step 1

Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.

　　

Make salad:

Step 2

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.

　　

Step 3

Halve, pit, and peel avocados, then cut into 1/2-inch cubes.

　　

Step 4

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.

　　

Step 5

Just before serving, pour dressing over salad and toss.

　　Cooks' note:

　　·Dressing can be made and salad assembled 1 hour ahead and chilled separately, covered.