BLT Salad

Ingredients:

6 Slices Bacon

2 Chicken Breasts

6 Tbsp, plus 1 tsp Caramelized Garlic EVOO, divided or Garlic & Herb EVOO

4 Tbsp Meyer Lemon Balsamic, divided or Tangy Tangerine Balsamic

4 tsp Parmesan Asiago Dipper

1 1/2 tsp Roasted Garlic Sea Salt, divided

2 Tbsp Greek Yogurt

1 Head Green Leaf Lettuce

1 cup Cooked Grain (Farro, Rice, or Quinoa)

2 Vine-Ripened Tomatoes, sliced

1/2 Avocado, sliced

1/4 cup Pepper Jack Cheese, shredded or crumbled

Directions:

1. Preheat the oven to 400F and line a baking sheet with parchment. Add bacon and cook until crispy, about 30 minutes flipping halfway through. Let drain on a paper towel then chop.

2. Cut chicken into 1 inch pieces and add to a bowl. Marinate with 2 Tbsp oil, 2 Tbsp balsamic, 2 tsp Parmesan Asiago Dipper, and 1 tsp Roasted Garlic Sea Salt. Let marinate for 1 hour or up to 6 hours.

3. Heat skillet over medium heat and add 1 tsp olive oil. Add chicken, cooking for 6-8 minutes or until no longer pink.

4. To make the dressing, mix together Greek Yogurt, 4 Tbsp oil, 2 Tbsp balsamic, 2 tsp Parmesan Asiago Dipper, and 1/2 tsp Roasted Garlic Sea Salt.

5. Add lettuce to a bowl, layer with grain, chicken, bacon, tomatoes, avocado, and cheese, and top with dressing. Enjoy!