Ingredients:

  • 2 (6 oz / 170g) boneless skinless chicken breasts
  • 2 ears (approx. 12 oz / 340g) fresh corn, husks removed
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • ½ tsp (3g) black pepper
  • 1 tsp (5g) garlic powder
  • 6 cups (140g) chopped romaine lettuce
  • 4 slices (60g) thick-cut bacon, cooked until crispy
  • 2 hard-boiled eggs, peeled and quartered
  • 1 cup (150g) cherry tomatoes, halved
  • 1 large (150g) avocado, diced
  • ½ cup (60g) crumbled blue cheese
  • 2 tbsp (8g) fresh chives, finely chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) honey
  • 1 tsp (5g) Dijon mustard
  • 1 clove (3g) garlic, minced

Instructions:

  1. Pat the chicken breasts dry with paper towels to ensure a better sear.
  2. Rub chicken and corn with olive oil, salt, pepper, and garlic powder.
  3. Whisk together all dressing ingredients (extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic) in a jar until the mixture is glossy and emulsified; set aside at room temperature.
  4. Preheat your grill or grill pan to medium-high heat.
  5. Place chicken on the grill; cook for 6–7 minutes per side. Remove when the internal temperature hits 165°F (74°C).
  6. Simultaneously grill the corn, turning occasionally, until charred mahogany spots appear on all sides (about 8–10 minutes).
  7. Let the chicken rest for 5 minutes before slicing into strips.
  8. Arrange the chopped romaine as a bed on a large platter.
  9. Arrange the sliced grilled chicken and charred corn (cut off the cob) in distinct rows atop the lettuce.
  10. Add the crispy bacon, quartered hard-boiled eggs, halved cherry tomatoes, diced avocado, and crumbled blue cheese in separate rows.
  11. Garnish with finely chopped fresh chives and drizzle with the prepared balsamic dressing.