Classic Cobb Salad

Method

1. Place the 4 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit 10 minutes for firm yolks.
2. While eggs sit, drain and rinse them under cold water, then peel and dice; set aside.
3. Pat the chicken breasts dry and season both sides with 1/4 tsp of the salt and 1/8 tsp of the pepper.
4. Heat 1 tbsp olive oil in a 10-inch skillet over medium heat until shimmering. Add chicken and cook 6 to 7 minutes per side, until an instant-read thermometer inserted in the thickest part reads 165 F and the chicken is no longer pink inside. Transfer to a plate to rest 5 minutes, then dice into 1/2-inch pieces.
5. Wipe out the skillet, add the bacon slices in a single layer, and cook over medium heat 8 to 10 minutes, turning occasionally, until deep brown and crisp. Transfer to a paper-towel-lined plate to drain, then crumble once cool enough to handle.
6. Make the dressing: in a small bowl, whisk together the red wine vinegar, Dijon mustard, sugar, remaining 1/4 tsp salt, and remaining 1/8 tsp pepper. While whisking constantly, drizzle in the remaining 6 tbsp olive oil in a thin, steady stream until the dressing looks thick and no oil pools on top; this slow drizzle is what keeps the dressing from separating.
7. Spread the chopped romaine in an even layer on a large platter.
8. Arrange the chicken, bacon, egg, tomatoes, avocado, and blue cheese in neat rows or wedges across the top of the lettuce.
9. Scatter the chives over everything.
10. Drizzle half the dressing evenly over the salad just before serving; pass the rest at the table.
11. Toss gently at the table right before eating so the lettuce stays crisp and does not wilt sitting in the dressing.