Marinate chicken: Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.
2 Tablespoons red wine vinegar or lemon juice, ½ Tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon salt, ¼ teaspoon pepper, 1- 1 ¼ lb boneless chicken breasts
Make dressing: While chicken is marinating, make the dressing by adding all dressing ingredients to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed. If the dressing feels too thick, add 1–2 teaspoons of water to loosen it up.
½ cup plain full-fat Greek yogurt, 1 Tablespoon avocado oil mayo, ¾ cup fresh basil leaves, 1 Tablespoon diced shallot, 1 Tablespoon basil pesto, 2 Tablespoons white wine vinegar, 2 teaspoons maple syrup or honey, 1 teaspoon dijon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper
Cook chicken: Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, or until cooked through and no longer pink. You want the internal chicken temperature to be 165F.
Build the salad: Divide lettuce and mixed greens evenly between four bowls, then evenly distribute bacon, eggs, tomatoes and pickled red onions. Top with sliced chicken and avocado.
4 cups romaine lettuce, 4 slices cooked bacon or turkey bacon, 4 hard boiled eggs, 1 cup grape or cherry tomatoes, ½ cup pickled red onions or fresh red onions, 1 avocado, 4 cups mixed greens
Serve: Drizzle each salad with 2–3 Tablespoons dressing, then add more if needed. Serve immediately and enjoy!
