Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 6 cups romaine lettuce, chopped (about 8 oz or 225 g)
  • 1 cup cherry tomatoes, halved (about 6 oz or 170 g)
  • 8 slices cooked bacon, crumbled
  • ½ cup shredded cheddar cheese (about 2 oz or 56 g)
  • ¼ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine olive oil, paprika, garlic powder, salt, and pepper. Coat chicken in the mixture and let it marinate for up to 10 minutes.
  2. Preheat the grill to medium-high heat. Grill chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.
  3. In a large serving bowl, add chopped romaine, halved cherry tomatoes, crumbled bacon, and shredded cheese.
  4. In a mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
  5. Slice grilled chicken and add to the salad ingredients. Drizzle with dressing and toss to combine.
  6. Plate the salad and enjoy immediately!