FOR THE ROSEMARY VINAIGRETTE
In a heavy skillet, cook the bacon over medium heat until crispy, about 7 minutes.
Transfer the bacon to a paper towel to drain and set aside.
Salt the chicken thighs.
Add the olive oil to the bacon fat in the pan and heat over medium-high heat.
Add the rosemary and the chicken thighs, skin-side down, and cook until the chicken is golden and crisp.
Flip the chicken and cook until the thighs are cooked through, about 10 minutes.
Make a bed of the romaine and watercress in a serving bowl or on a platter.
Scatter the cherry tomatoes, red onion, and bacon pieces on top.
Slice the avocado, sprinkle the slices with salt, and arrange them on the salad.
Slice the chicken and add it to the salad.
Make the Rosemary Vinaigrette
In a small bowl, whisk together the mustard, olive oil, vinegar and rosemary until smooth.
Season with salt.
Gently toss the salad with the vinaigrette and serve immediately. *