Print this recipe

4.33 / 5.0 based on 3 reviews

Loading...

Confirm Rating? Yes / No

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1/8 cup extra virgin olive oil
• 2 tablespoons dijon mustard
• 1 garlic clove, crushed
• salt and pepper

For the dressing:

• 1/4 cup balsamic vinegar or red wine vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon honey
• 1/3 cup extra virgin olive oil
• 2 garlic cloves, crushed
• 6 basil leaves, chopped
• salt and pepper

For the Salad:

• 2 cups baby romaine or spring mix
• 2 cups shredded romaine hearts
• 1 cup chopped artichoke hearts
• 1 cup chopped tomatoes
• 4 hard boiled eggs, sliced
• 6 pieces of bacon, chopped
• 1 avocado, diced
• 2 chicken breasts, grilled and sliced

Instructions:

1. Marinate the chicken for at least 4 hours, or overnight.
2. Grill each breast over medium heat until the thickest part reaches 170 degrees with a meat thermometer. Slice and set aside to cool for 5 minutes so the lettuce doesn’t wilt.
3. Mix all of the dressing ingredients, except for the olive oil. In a constant, slow stream, begin to whisk in the oil until well incorporated.
4. Combine the lettuces in a bowl.
5. Slowly add the dressing over top, being careful not to overdress it (you may not use all that you made, just adjust to your tastes).
6. Sprinkle a pinch of salt and ground pepper over the top then toss to mix.
7. Add the remaining salad ingredients and the sliced chicken.
8. Enjoy!