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Mix the lettuce and watercress together, laying the leaves out in a large bowl so they cover the entire surface.
Place the baby tomatoes down the middle, then add the sliced chicken breast on one side.
Next, add the boiled eggs on the other side of the tomatoes.
Working outwards, add the avocado, bacon, and blue cheese.
For the dressing, combine olive oil, Dijon mustard, red wine vinegar, and honey in a bowl and whisk well. Taste and season with salt and pepper.
Drizzle the dressing over the salad, then serve.
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