Classic American Chicken Cobb Salad with Homemade Vinaigrette

1. Prepare the Vinaigrette

In a medium bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, salt, sugar, and black pepper until the mixture is well combined. Set aside.

2. Broil the Chicken

Season the chicken breasts with salt and black pepper. Preheat your broiler and spray a broiler pan with vegetable oil spray to prevent sticking. Place the chicken on the pan and broil for 4 to 8 minutes on each side until the chicken is lightly browned and cooked through. Cut the chicken into 1/2-inch cubes.

3. Dress the Greens

In a large bowl, toss the romaine lettuce and watercress with 5 tablespoons of the vinaigrette until the greens are evenly coated. Spread the dressed greens out on a large flat serving platter.

4. Dress the Chicken

In the now-empty large bowl, toss the cubed chicken with 1/4 cup of the vinaigrette until evenly coated. Arrange the dressed chicken in a row over the greens.

5. Dress the Tomatoes

Toss the halved grape tomatoes with 1 tablespoon of the vinaigrette and arrange them in a row on the platter.

6. Dress the Eggs

Toss the hard-cooked eggs with 1 tablespoon of the vinaigrette and arrange them in a row on the platter.

7. Dress the Avocado

Toss the avocado pieces with 1 tablespoon of the vinaigrette and arrange them in a row on the platter.

8. Dress the Bacon

Toss the cooked bacon pieces with 1 tablespoon of the vinaigrette and arrange them in a row on the platter.

9. Finish the Salad

Sprinkle the crumbled blue cheese and minced fresh chives over the entire salad. Serve immediately.