2 boneless skinless chicken breasts, pounded to even 1/2-inch thickness
chicken marinade see below
4 cups chopped romaine lettuce
1 avocado sliced
3 strips of bacon, cooked til crisp and chopped
1/3 cup cheese
1/3 cup cherry tomatoes, halved
honey dijon dressing
6 tablespoons olive oil
2 tablespoons apple cider vinegar
juice of 2 limes
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
2 teaspoons dijon mustard
In a medium bowl, combine marinade ingredients until smooth, add chicken and toss to coat. Cover tightly and chill for 30 minutes or up to 8 hours.
Using tongs, transfer chicken to a greased grill or grill pan (you can also do this in a stovetop skillet. discard excess marinade) and cook on each side for 5-7 minutes until chicken is cooked through and juices run clear when you slice into the thickest part of the chicken. Allow to rest for a few minutes before slicing into thin strips or chopping into 1/2-inch pieces.
To assemble salads, arrange lettuce on the bottom, then top with chicken, tomatoes, cheese, avocados, and dressing. Serve immediately.