Make the Dressing: In a small bowl, whisk together the red wine vinegar, lemon juice, cold water, sugar, salt, black pepper, Worcestershire sauce, mustard, garlic, and olive oil until well combined. Set aside.

Cook the Eggs: Bring a small pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 8 minutes. Drain and run cold water over the eggs until cooled. Peel the eggs and set aside.

Cook the Bacon: In a large non-stick skillet over medium heat, cook the diced bacon until crispy. Transfer to a paper towel-lined plate to drain and cool.

Sear the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the chicken and cook for 4-6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and let cool slightly before cutting into bite-sized pieces.

Assemble the Salad: Place the chopped romaine lettuce in a large serving bowl. Drizzle half of the dressing over the lettuce and toss to combine. Season lightly with salt and pepper. Half or quarter the eggs.

Arrange the chopped chicken in the center of the bowl. Add the tomatoes on one side and the halved eggs on the other. Place the avocado slices next to the eggs and the crumbled blue cheese next to the tomatoes, followed by the red onion slices. Sprinkle the crispy bacon pieces over the chopped chicken.

Finishing Touches: Drizzle the remaining dressing over the salad and garnish with chopped chives. Serve immediately and enjoy!