Grilled Chicken Cobb Salad

This recipe was so delicious. A Great meal when served with a hot crusty roll. A friend served it at a luncheon & shared the recipe. I believe it originally came from a Martha Stewart booklet, however it has been tweaked just a little. Please adjust the quantity of ingredients to suit your own tastes and the size of servings you desire. Enjoy.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  slices  cooked bacon, cut into large pieces
• 1  avocado, peeled, sliced, cut into 1-inch pieces
• 2  cups cherry tomatoes, halved or 2  cups roma tomatoes, diced
• 1  cup feta cheese, crumbled
• 2 -4  cooked chicken cutlets, cut into 1-inch slices (See below for great recipe option)
• 2 -3  tablespoons  vinaigrette dressing (See below for option)
•  coarsely chopped romaine lettuce

Directions

1. Chicken Option:Marinate 4 chicken breasts that have been pounded thin a mixture of 2 Tbs olive oil, 1/4 cup white wine vinegar, 3 Tbs fresh chopped thyme, 1 tsp salt, 1/2 tsp pepper. Let sit at room temp for 10 - 30 minutes. Grill. Use warm or chilled.
2. Vinaigrette Option: Combine 1/3 cup white wine vinegar, 1/4 cup Dijon mustard, 2 tsp honey, salt & pepper. Shake to combine & add 1/2 cup olive oil. Shake.
3. Toss lettuce with vinaigrette of your choice.
4. Arrange lettuce on plates.
5. Arrange bacon, tomatoes, chicken, avocado & feta on top. Season with salt & pepper & serve.