classic cobb salad

INGREDIENTS

• (Heads up: I found I only needed half of this)
• 3/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon dry mustard
• 1/2 teaspoon Worcestershire
• 1/4 teaspoon sugar
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1/2 head iceberg lettuce, cored and shredded
• 1/2 head romaine lettuce, chopped
• 1/2 bunch watercress, some of the stems trimmed, chopped
• 2 ounces blue cheese, crumbled (we used a Stilton)
• 6 strips cooked bacon, roughly chopped
• 3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
• 2 medium tomatoes, peeled*, seeded, and cut into 1/2-inch cubes
• 1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes
• 1 avocado, peeled, pitted, and cut into 1/2-inch cubes
• 2 tablespoons chives, minced