Tuscan Herb and Mission Fig Grilled Chicken Salad

Chicken breast-marinated in a bold fusion of Mission Fig Balsamic Vinegar and Tuscan Herb Olive Oil-crowns a vibrant bed of crisp mixed romaine and veggies. Each bite bursts with the sweet richness of figs, the aromatic complexity of Italian herbs, and the savory depth of perfectly grilled chicken.

Tuscan Herb Olive Oil 
Mission Fig Balsamic
Montreal Chicken Seasoning

Ingredients

6 cups romaine lettuce coarsely chopped
¾ cup cherry tomatoes halved
¾ cup cucumber chopped
¼ cup red onion thinly sliced
½ cup cooked crumbled bacon
½ cup blue cheese crumbled
1 avocado peeled, pitted and sliced
1 Tbsp Montreal Chicken Seasoning
salt and pepper to taste (I used Santa Maria BBQ)

Dressing/Marinade

⅔ cup Tuscan Herb Olive Oil
3-4 Tbsp Mission Fig Balsamic Vinegar
2 Tbsp Dijon Mustard

Preparation

FOR THE MARINADE/DRESSING

1. Whisk all ingredients in a medium bowl until combined.
2. Pour half the dressing into a container for later use.
3. Add the chicken to the bowl with the remaining liquid (now your marinade!) and coat evenly.
4. Sprinkle the Montreal Chicken Seasoning and Santa Maria BBQ over the chicken and mix again to distribute the seasonings.
5. Marinate for AT LEAST 1 hour or preferably for up to 8 hours. (this makes for juicer more flavorful meat)

FOR THE SALAD

1. Preheat an outdoor grill or indoor grill to medium high heat.
2. Remove the chicken from the marinade and place on the grill.
3. Cook for 5-6 minutes per side or until chicken is browned and cook through. Let the chicken cool for 5 minutes, then slice.
4. While the chicken is cooling, place the lettuce in a large bowl. Drizzle half of the reserved dressing over the lettuce.
5. Arrange the chicken, tomatoes, cucumber, red onion, bacon, blue cheese and avocado on top of the lettuce.
6. Drizzle the rest of the dressing over the top, then serve immediately.