Step 1: Make the Dressing and Marinate the Chicken Begin by whisking together 3 tablespoons lemon juice, 2 tablespoons Dijon mustard, 3 tablespoons red wine vinegar, 2 teaspoons granulated sugar, 2 tablespoons finely minced shallot, 1/2 teaspoon dried oregano, 1 1/2 teaspoons dried parsley, 2/3 cup olive oil, and salt and pepper to taste. This creates a homemade vinaigrette that’s full of flavor. Divide the dressing in half one part will marinate the 1 pound boneless skinless chicken breasts for at least one hour, or up to eight hours, for the best results.

Step 2: Grill the Chicken Preheat your grill or grill pan to medium-high heat for even cooking. Place the marinated chicken on the grill and cook for 5 to 6 minutes per side until it’s fully cooked through. Let it cool and slice it once done. Grilling fresh corn kernels can add extra flavor if you choose to use fresh corn.

Step 3: Assemble the Salad In a large bowl, toss 6 cups coarsely chopped romaine lettuce with half of the reserved dressing. Top it with the sliced chicken, 3/4 cup halved cherry tomatoes, 3/4 cup corn kernels, 3/4 cup chopped cucumber, 1/4 cup thinly sliced red onion, 1/2 cup cooked crumbled bacon, 1/2 cup crumbled blue cheese, and 1 sliced avocado. Drizzle the remaining dressing over the top and serve right away.