Cobb Salad

Season the chicken breasts on both sides with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain into 1/4-inch strips.

While the chicken cooks, arrange the bacon slices in a single layer in a cold skillet. Turn the heat to medium and cook, flipping occasionally, for 8 to 10 minutes until the bacon is evenly crispy throughout. Transfer to a paper-towel-lined plate to drain. Once cool enough to handle, crumble or chop into bite-sized pieces.

Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. As soon as the water boils, cover the pan, remove it from the heat, and let the eggs sit for exactly 10 minutes for a fully set but slightly jammy yolk.

Transfer the eggs immediately to an ice bath and let them cool for at least 5 minutes. Peel under gently running water, then cut each egg into quarters lengthwise.

Prepare the red wine vinaigrette by whisking together the red wine vinegar, Dijon mustard, and honey in a small bowl. While whisking continuously, slowly drizzle in the extra virgin olive oil in a thin steady stream until the dressing is emulsified and creamy. Season with a pinch of salt and pepper. Set aside.

Combine the chopped romaine and watercress on a large platter or in a wide shallow bowl. Toss the greens gently with about half the vinaigrette to lightly coat.

Arrange the toppings in neat rows across the bed of greens: sliced chicken, crumbled bacon, diced avocado, halved cherry tomatoes, quartered eggs, and crumbled blue cheese. The visual presentation of distinct rows is a hallmark of a proper Cobb salad.

Drizzle the remaining vinaigrette over the composed toppings. Garnish with chopped chives. Serve immediately, tossing at the table just before eating.