Green Goddess Chicken Cobb Salad

Marinate chicken: Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours. 2. Taste and adjust seasoning if needed. If the dressing feels too thick, add 1–2 teaspoons of water to loosen it up. 3. ½ cup plain full-fat Greek yogurt,1 Tablespoon avocado oil mayo,¾ cup fresh basil leaves,1 Tablespoon diced shallot,1 Tablespoon basil pesto,2 Tablespoons white wine vinegar,2 teaspoons maple syrup or honey,1 teaspoon dijon mustard,¼ teaspoon sea salt,¼ teaspoon black pepper Cook chicken: Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, or until cooked through and no longer pink. 4. You want the internal chicken temperature to be 165F. 5. Build the salad: Divide lettuce and mixed greens evenly between four bowls, then evenly distribute bacon, eggs, tomatoes and pickled red onions. Top with sliced chicken and avocado. 6. 4 cups romaine lettuce,4 slices cooked bacon or turkey bacon,4 hard boiled eggs,1 cup grape or cherry tomatoes,½ cup pickled red onions or fresh red onions,1 avocado,4 cups mixed greens Serve: Drizzle each salad with 2–3 Tablespoons dressing, then add more if needed. 7. Serve immediately and enjoy!