-
1
Make the dressing: Combine 1/4 cup of water, the vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, mustard, and garlic in a large bowl.
-
2
Stir well until combined.
-
3
Slowly pour in the olive oil and canola oil.
-
4
Using a whisk, mix the dressing vigorously until creamy and thick.
-
5
Taste, and adjust the seasonings as needed.
-
6
Make the salad: Grill or broil the chicken breasts under a broiler or on an outdoor grill, or sear them in a very hot pan, for 3 to 4 minutes on one side, then for 2 to 3 minutes on the other side, until nicely seared on the outside and cooked thoroughly on the inside.
-
7
Season with a little salt and pepper.
-
8
Let the chicken rest for 10 minutes so the juices have a chance to distribute throughout the meat.
-
9
Chop the chicken into 1/2-inch pieces.
-
10
Bring a pot of water to a boil.
-
11
Add the eggs, reduce the heat, and simmer for 12 minutes.
-
12
Remove the eggs from the water and run under cold water.
-
13
Peel them under the running water.
-
14
Finely chop the eggs; set aside.
-
15
Cook the bacon in a single layer in a skillet for 5 minutes, or until crisp, turning it once or twice.
-
16
Drain on paper towels.
-
17
Chop the bacon into a small dice.
-
18
Wash the romaine, watercress, Belgian endive, and arugula thoroughly in several changes of water.
-
19
Spin them dry in a salad spinner or pat them dry with paper towels.
-
20
Chop into 1/4- to 1/2-inch pieces.
-
21
Toss the greens together on a large platter.
-
22
They will serve as a base for the other ingredients.
-
23
Arrange the chicken, eggs, avocados, tomatoes, and bacon into individual piles around the greens.
-
24
Just before serving, drizzle the dressing over the salad.
-
25
Alternatively, pour the dressing into a cruet or pitcher and let guests dress their own salads.
