1 Small pot, 1 Skillet, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spoon, 1 Whisk, 1 Slotted spatula, 1 Salad spinner, 1 Lid
1 Rinse chicken, pat dry and season with salt and pepper. Coat the skillet with a small amount of oil and heat. Cook the chicken until brown on all sides, about 3 minutes. Add water to cover the bottom of the skillet and cook covered for 4-6 more minutes over medium heat.
2 Pierce the egg, place in boiling water and boil until hard cooked, 8-9 minutes. Take chicken from the skillet, let cool and cut into cubes.
3 Remove the egg from boiling water, rinse under cold water and peel. Allow to cool slightly and chop finely.
4 Finely chop bacon and cook until crispy over medium heat in a non-stick pan.
5 Remove bacon from pan with a skimmer and drain well on paper towels.
6 Rinse tomatoes, remove seeds and cut into fine strips.
7 Cut avocado in half and remove the pit. Scoop out the flesh and cut into slices.
8 Combine the vinegar and mustard and season with salt and pepper to taste. Whisk in the remaining olive oil.
9 Rinse the lettuces and watercress, spin dry and cut into bite-sized pieces. Rinse chives, shake dry and cut into small rings.
10 Mix the chopped greens loosely in a large bowl.
11 Combine salad greens with chicken, tomatoes, avocado, chives, bacon and egg. Drizzle everything with the dressing. Crumble cheese over the salad, mix well and serve.