Grilled Chicken Cobb Salad

Directions:

For the dressing:

1. In a bowl, add the balsamic vinegar, dijon mustard, salt and pepper.
2. Whisk in the oil, taste and adjust seasoning as needed.
3. Set aside until time to dress the salad.

For the chicken/marinade:

1. In a small bowl, mix the olive oil, fresh thyme, crushed garlic, lemon juice, salt and pepper.
2. Place the chicken breasts into a large resealable plastic storage bag.
3. Pour the marinade over the chicken, mix well, remove all the air in the bag, seal closed and place into the fridge for 4 hours.

For the grilled chicken:

1. Preheat the grill on medium-high heat for 15 minutes.
2. Remove the chicken from the marinade.
3. Clean and oil the grates.
4. Place the breasts over direct heat, cooking for 6 - 8 minutes.
5. Turn the breasts over and finish cooking for another 6 - 8 minutes.
6. Once done, remove from heat and place onto platter to rest.
7. Thinly slice to serve.

For the grilled cherry tomatoes and avocado:

1. Preheat the grill on medium-high heat for 10 minutes.
2. Using a basting brush, coat the cherry tomatoes and avocado with oil.
3. Clean and oil the grates for the avocado, to avoid sticking.
4. Place the cherry tomatoes onto the hot grill to char, around 5 minutes.
5. Remove from the heat, place onto platter until time to use.
6. Place the avocado quarters onto the clean grill grates and do not move till time to fip, about 3 - 4 minutes.
7. Turn the avocado onto the other side to finish grilling, another 3 minutes.
8. Once done remove from the heat onto platter until time to make the salad.

To plate:

1. On a large decorative platter, create a layer of the the greens.
2. Add the sliced chicken breasts on top of the greens.
3. Follow with the charred cherry tomatoes and avocado.
4. Next add the crumbled blue cheese and bacon.
5. Finish with the hard boiled egg and top off with the balsamic dressing, salt and pepper.
6. Eat immediately and enjoy!