Categories: chicken, main dish, salad

Ingredients

• 6 bacon slices, cut into 1-inch-wide pieces
• 1 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
• 2 to 3 tablespoons Vinaigrette
• Garlic-Marinated Chicken Cutlets, thinly sliced crosswise (See Below)
• 4 ounces feta cheese, crumbled (1 cup)
• 2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
• 1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
• Coarse salt and ground pepper
• Garlic-Marinated Chicken Cutlets
• 2 tablespoons olive oil, plus more for grates
• 6 garlic cloves, minced
• 1/4 cup white-wine vinegar
• 3 tablespoons fresh thyme leaves
• Coarse salt and ground pepper
• 3 pounds chicken cutlets (about 12)

Directions

1. 1. In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.

2. 2. In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper. Serve.

3. Garlic-Marinated Chicken Cutlets

4. 1. Make marinade: in a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.

5. 2. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for grilled chicken cobb salad.

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