Grilled Chicken Recipe

Pound and prepare

Pat the 2 chicken breasts dry with paper towels. If breasts are very thick, butterfly or lightly pound to an even thickness about 1/2 inch for even cooking.

Make marinade

In a bowl, whisk together 2 tbs olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate

Place the chicken breasts in a zip-top bag or shallow dish and pour in the marinade. Massage to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours. If chilled, bring back to room temperature 15 minutes before grilling.

While the chicken marinates, cook the bacon. Place 4 slices of Applewood smoked bacon in a cold skillet, turn heat to medium, and cook until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate and drain. When cool, chop or crumble into bite-sized pieces.

If using store-bought croutons, set 3 oz aside. To make quick homemade croutons: cube 2 slices of day-old bread, toss with 1 tbs olive oil and a pinch of salt, bake at 375°F (190°C) for 8–10 minutes until golden and crisp.

Preheat an outdoor grill or grill pan over medium-high heat (about 425°F / 220°C). Lightly oil the grates or brush grill pan with oil to prevent sticking.

Remove chicken from marinade, letting excess drip off. Place chicken on the hot grill. Cook 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Avoid pressing the chicken so it stays juicy.

Transfer cooked chicken to a cutting board and let rest 5 minutes to retain juices. Slice the breasts into 1/4-inch thick slices across the grain.

Divide 6 cups mixed salad greens between two plates or bowls.

Top each bed of greens evenly with shredded cheddar (about 1/2 cup per serving), 1/2 cup diced tomato, thin slices of red onion (to taste), croutons (about 1.5 oz each), and half of the crumbled bacon.

Arrange sliced grilled chicken over the salad (about 1 breast per serving sliced).

Drizzle each salad with your choice of dressing (about 2 tbs per serving), or serve dressing on the side. Optionally squeeze a lemon wedge over the chicken for brightness.

Serve immediately while chicken is still warm. Offer extra dressing on the side. Leftovers: store components separately in the refrigerator for up to 3 days; keep croutons separate to preserve crunch.