Grilled Chicken Blue Cheese (Printer-Friendly Layout)

Grilled chicken, crisp greens, and blue cheese tossed with balsamic vinaigrette.

# Ingredients You'll Need:

→ Salad

01 - 2 boneless, skinless chicken breasts
02 - 6 cups coarsely chopped romaine lettuce
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon coarse ground black pepper
05 - 2 tablespoons olive oil
06 - 8 slices cooked and chopped bacon
07 - 2 medium tomatoes, cored and chopped
08 - 1 cup crumbled blue cheese
09 - 1 avocado, peeled, pitted, and diced
10 - 1 cucumber, peeled and chopped

→ Balsamic Vinaigrette Dressing

11 - 1/2 cup olive oil
12 - 3 tablespoons balsamic vinegar
13 - 1 tablespoon honey
14 - 1 teaspoon Dijon mustard
15 - 1/4 teaspoon kosher salt
16 - 1/4 teaspoon coarse ground black pepper
17 - 1/4 teaspoon garlic powder

# Step-by-Step Instructions:

01 - Butterfly chicken breasts into four thin fillets. Season with kosher salt and black pepper.
02 - Heat olive oil in a large deep skillet over medium-high heat. Cook fillets 6–8 minutes per side until golden brown, then remove from heat.
03 - Slice cooked chicken into 1/2-inch thick strips and set aside.
04 - In a large bowl, combine romaine lettuce, chicken strips, chopped bacon, tomatoes, blue cheese, diced avocado, and chopped cucumber.
05 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, kosher salt, black pepper, and garlic powder until emulsified.
06 - Drizzle dressing over the salad and toss gently to combine. Serve immediately.

# Extra Tips and Tricks:

01 - Butterflying the chicken helps it cook evenly and retain moisture.
02 - Whisk or shake the vinaigrette thoroughly before serving to ensure flavors are well blended.

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