1. Salad preparation. Cook Matines eggs in boiling water for 10 minutes from the return of boiling. Plunge them in cold water and then peel them. Cut the hard-boiled Matines eggs into slices.
2. Brown the bacon slices in a dry frying pan. Drain on paper towels and crumble coarsely. Salt and pepper the chicken breasts and cook in the same frying pan, in some foaming butter, for about 12 minutes. Leave to cool then slice.
3. Peel the tomatoes and cut them into cubes. Wash the lettuce and cut into thin strips. Cut the avocados in half, remove the pit and cut the flesh into cubes. Sprinkle with lemon juice to prevent oxidation. Crumble the Roquefort cheese.
4. Sauce preparation. In a bowl, pour the vinegar and Worcestershire sauce, salt and pepper and mustard. Mix well and then add the olive oil and whisk vigorously to create an emulsion.
For the presentation: Divide the salad among 6 bowls. Arrange the garnish in rows on the salad, drizzle with sauce and decorate with chopped chives.