Layered Cobb Salad

Ingredients

• 2  avocado 
• 0.3 teaspoon pepper black
• 6  bacon crisp cooked drained finely chopped
• 2 teaspoons dijon mustard 
• 0.3 cup chives fresh finely chopped
• 1 small garlic clove minced
• 2 large hardboiled eggs halved
• 1 tablespoon juice of lemon fresh
• 0.5 cup olive oil extra virgin extra-virgin
• 3 tablespoons red-wine vinegar 
• 8 cups the of 1 cos lettuce 
• 0.5 cup roquefort cheese crumbled
• 0.5 teaspoon salt 
• 1.3 pounds chicken breast halves boneless skinless
• 0.5 teaspoon sugar 
• 0.8 pound tomatoes seeded cut into 1/2-inch pieces
• 2 bunches watercress 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• cutting board

Directions

1. Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
2. Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes.
3. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
4. Transfer chicken to a cutting board and cool completely.
5. Cut into 1/2-inch cubes.
6. Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
7. Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken.
8. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
9. Just before serving, pour dressing over salad and toss.
10. ·Dressing can be made and salad assembled 1 hour ahead and chilled separately, covered.