Fry the bacon lardons in a non-stick pan over medium-high heat until almost crispy. Remove and set aside on a plate lined with kitchen paper.

At the same time, boil the eggs to your liking. Run cold water over them to help them cool quicker, then peel and halve them.

Arrange the watercress and salad leaves in a wide, shallow-bottom salad bowl.

Arrange the chicken, bacon, eggs, tomato, and avocado on top.

Whisk the olive oil, lemon juice, and mustard together in a bowl. Season with salt and freshly ground black pepper and pour over the salad.

Season the salad with more salt and freshly ground black pepper if you feel it needs it.