Ingredients :
For the salad
1 pound boneless skinless chicken breasts
6 cups romaine lettuce coarsely chopped
3/4 cup cherry tomatoes halved
3/4 cup corn kernels fresh, thawed from frozen or canned
3/4 cup cucumber chopped
1/4 cup red onion thinly sliced
1/2 cup cooked crumbled bacon
1/2 cup blue cheese crumbled
1 avocado peeled, pitted and sliced
For the dressing
3 tablespoons lemon juice
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
2 teaspoons granulated sugar
2 tablespoons finely minced shallot
1/2 teaspoon dried oregano
1 1/2 teaspoons dried parsley
2/3 cup olive oil
salt and pepper to taste
Directions :
As a dressing
In a medium bowl, add all the ingredients and whisk to blend.
To preserve for later use, pour half of the dressing into a jar.
To the bowl with the remaining dressing, add the chicken breasts. Marinate for up to eight hours or at least one hour.
To make the salad
Heat an indoor or outdoor grill to a medium-high setting. Place the chicken on the grill after removing it from the marinade.
Cook the chicken for 5 to 6 minutes on each side, or until it is well cooked.
Slice the chicken when it has cooled for five minutes.
The lettuce should be put in a big bowl. Over the lettuce, drizzle half of the saved dressing.
On top of the lettuce, arrange the chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese, and avocado. Serve right after after drizzling the remaining dressing on top.