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 hardboiled eggs, sliced - 6 pieces of bacon, chopped - 1 avocado, diced - 2 chicken breasts, grilled and sliced
INSTRUCTIONS: - Marinate the chicken for at least 4 hours, or overnight. - 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. - 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. - Combine the lettuces in a bowl. - 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). - Sprinkle a pinch of salt and ground pepper over the top then toss to mix. - Add the remaining salad ingredients and the sliced chicken.