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1
Whisk all vinaigrette ingredients in medium bowl until well combined (alternatively, shake vigorously in tight-lidded jar); set side.
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2
(Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.
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3
FOR THE EGGS:.
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4
Place eggs in medium saucepan cove with 1-inch water, and bring to boil over high heat.
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5
Remove pan from heat, cover, and let stand 10 minutes.
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6
Meanwhile, fill medium bowl with 1 to 2 quarts ice water.
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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.
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8
FOR THE CHICKEN:.
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9
Meanwhile, season chicken with salt and pepper.
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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.
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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.
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12
5-8 minutes.
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13
When cool enough to handle, cut chicken into cubes and set aside.
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14
TO FINISH THE SALAD:.
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15
Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large flat serving platter.
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16
Place chicken in now-empty bowl, add 1/4 cup vinaigrette and toss to coat; arrange in row along one edge of greens.
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17
Place tomatoes in now-empty bowl, add 1 tablespoons vinaigrette and toss gently to combine; arrange on apposite edge of greens.
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18
Arrange reserved eggs and avocados in separate rows near center of greens, and drizzle with remaining vinaigrette.
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19
Sprinkle bacon, cheese, and chives evenly over salad and serve immediately.
