Chop 2 bunches of stemmed watercress and 1 medium head each of romaine and Boston lettuce. Toss with 3/4 pound diced cooked chicken, 8 slices crumbled crisp bacon, 3 chopped hard-cooked eggs, 2 diced tomatoes, 1 diced Hass avocado, 8 chopped chives and 2 ounces crumbled Roquefort cheese. In a small bowl, mix 1 minced garlic clove, 1 teaspoon Dijon mustard and 1 tablespoon mayonnaise. Add 3 tablespoons red wine vinegar, 1/4 cup extra-virgin olive oil and salt and pepper. Pour the dressing over the salad, toss and serve immediately.
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