INGREDIENTS:
¼ cup reduced sodium soy sauce
3 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
3 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
1 ½ pounds boneless, skinless chicken thighs
6 slices bacon, cut into thirds
1 head romaine, roughly chopped
6 campari tomatoes, cut into wedges
1 avocado, halved, seeded, peeled and sliced
½ small red onion, thinly sliced
4-6 soft boiled eggs, peeled and halved
For the Honey Dijon Vinaigrette:
⅓ cup extra virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS:
In a small bowl, whisk together olive oil, vinegar, Dijon, honey and 1 tablespoon water; season with salt and pepper, to taste; set aside.
In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, rosemary and garlic; season with salt and pepper, to taste.
In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture;marinate for at least 2 hours to 6 hours, turning the bag occasionally.
Drain the chicken from the marinade.
Preheat grill to medium heat.
Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.
Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Heat a large skillet over medium high heat.
Add bacon and cook until brown and crispy, about 6-8 minutes.
Drain excess fat; transfer bacon to a paper towel-lined plate.
To assemble the salad, place romaine lettuce in a large bowl;top with chicken, bacon, tomatoes, avocado, onion and eggs.
Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
Serve immediately.
