Ingredients

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

Description

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