Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 6 cups (140g) chopped Romaine lettuce
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (60g) cucumber, sliced
  • 1/2 cup (50g) red onion, thinly sliced
  • 6 slices (60g) thick-cut bacon, cooked until crisp
  • 1 large (150g) avocado, diced
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60ml) Italian dressing
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) dried oregano

Instructions:

  1. Prep the meat. Pat the chicken breasts dry with paper towels. Rub with olive oil, garlic powder, paprika, salt, and pepper. Note: Dry meat sears, wet meat steams.
  2. Sear the chicken. Heat your skillet over medium high heat. Place the chicken in the pan and cook for 5–7 minutes per side until a mahogany crust forms and the internal temperature reaches 165°F (74°C).
  3. Rest the protein. Remove the chicken from the pan and let it rest on a plate for 5 minutes before slicing into strips. Note: This keeps the juices inside the meat.
  4. Chop the greens. While the chicken is resting, chop the Romaine into bite-sized pieces. Halve the cherry tomatoes and slice the cucumbers and red onions.
  5. Crisp the bacon. Fry your bacon in a skillet until the fat has rendered and the strips are shattering crisp; drain on paper towels and chop into bits.
  6. Mix the dressing. In a small bowl, whisk together the mayonnaise, Italian dressing, lemon juice, and oregano until the mixture is smooth and velvety.
  7. Build the base. In a large bowl, combine the lettuce, tomatoes, cucumbers, and red onion.
  8. Add the stars. Toss in the sliced grilled chicken and the crumbled bacon bits.
  9. Finish and toss. Drizzle the club salad dressing over the top and toss gently.
  10. Final touch. Top with shredded cheddar and diced avocado last to maintain their shape.