1-First, trim any excess fat from the 1 pound of boneless skinless chicken breasts. Marinate them in a mix that includes olive oil, lemon juice, Dijon mustard, minced shallots, dried herbs, salt, and pepper for at least 30 minutes. This step infuses the chicken with taste and keeps it tender on the grill.

2-Next, heat your grill to medium-high, around 400°F. Make sure the grates are clean and oiled to avoid sticking. Place the chicken on the grill and cook for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F.

3-While the chicken is grilling, prepare the veggies. Wash and dry 6 cups of coarsely chopped romaine lettuce, then halve 3/4 cup of cherry tomatoes and chop 3/4 cup of cucumber. Slice 1/4 cup of red onion thinly for that sharp bite.

4-In a large bowl, toss the greens with the tomatoes, cucumber, 3/4 cup of corn kernels, 1/2 cup of cooked crumbled bacon, and 1/2 cup of crumbled blue cheese. For the dressing, whisk together 3 tablespoons of lemon juice, 2 tablespoons of Dijon mustard, 3 tablespoons of red wine vinegar, 2 teaspoons of granulated sugar, 2 tablespoons of finely minced shallot, 1/2 teaspoon of dried oregano, 1 1/2 teaspoons of dried parsley, and 2/3 cup of olive oil. Season with salt and pepper to taste.

5-Once the chicken is done, let it rest for a few minutes before slicing it into strips. Add the sliced chicken and 1 peeled, pitted, and sliced avocado on top of the salad mixture. Drizzle with the dressing and serve right away for the best crunch and flavor. For more tips on grilling, check out an external guide like grilling basics from Taste of Home.

6-If you’re making this for vegetarians, swap the chicken with grilled tofu. The process is similar marinate and grill for about 4 minutes per side. This keeps the salad fresh and adaptable for everyone at the table.