1-Preparing the marinade: Begin by whisking together the dressing ingredients: 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 mixture not only dresses the salad but also marinates the chicken for at least one hour up to eight hours for the best results.

2-Grilling the chicken: Once the chicken is marinated, preheat your grill to medium-high heat. Grill 1 pound of boneless skinless chicken breasts for 5-6 minutes per side until they’re browned and cooked through to an internal temperature of 165°F. Let the chicken rest for 5 minutes, then slice it thinly to keep it juicy. For more details on grilling techniques, check out our guide to grilling tips for beginners on the site.

3-Assembling the salad: While the chicken rests, toss 6 cups of coarsely chopped romaine lettuce with half of the reserved dressing in a large bowl. Arrange the sliced chicken on top, along with 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 everything and serve right away for the freshest taste. This method ensures a salad that’s not only nutritious but also quick to put together in about 35 minutes total.