Categories: Salad

Ingredients

• 2 boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped oregano
• 1 tablespoon fresh chopped dill
• 2 teaspoons smoked paprika
• 1 tablespoon lemon zest and juice
• Kosher salt and pepper
• 6 cups fresh greens, such as romaine
• 1 cup cherry tomatoes, halved if large
• 4 ounces gorgonzola cheese, crumbled
• 1 avocado, sliced
• 6 strips crispy bacon, crumbled
• 4 hard boiled eggs, sliced
• Balsamic Vinaigrette
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh chopped basil
• 2 teaspoons dijon mustard
• Kosher salt and pepper
• 1 pinch crushed red pepper flakes

Directions

1. Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest and juice, and a pinch each of salt and pepper.

2. 2. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.

3. 3. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken.

4. 4. In a large salad bowl, combine the greens, tomatoes, and gorgonzola. Top the salad with avocado, chicken, bacon, and eggs. Serve the salad alongside the balsamic vinaigrette (below).

5. BALSAMIC VINAIGRETTE

6. 1. In a glass jar, combine all ingredients and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.

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