BLT Balsamic Chicken Avocado Salad

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  Vinegar, Balsamic(80g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tablespoons water (or more oil if you wish)
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  Italian seasoning(10g)
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  Garlic(10g)
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  Honey(5g)
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  1/4-1/2 teaspoon salt (adjust to your tastes)
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Bacon(142g)
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  Lettuce, Romaine(1920g)
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  Tomato
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  Yellow Onion
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  Avocado
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  Cheese, Feta, Crumbled(60g)
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  Italian seasoning
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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)

Instructions

1. 1Whisk together the balsamic vinegar, olive oil, fresh garlic, honey, and Italian seasoning in a bowl until well combined. Reserve half the dressing for serving; pour the remaining half into a shallow dish, add the chicken thighs, and coat evenly with salt and pepper. Let marinate for 10 minutes.
2. 2Place the bacon in a skillet over medium-high heat and cook for 8–10 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel–lined plate to drain, then chop into bite-sized pieces. Wipe out the skillet with a paper towel.
3. 3Add the marinated chicken thighs to the same skillet over medium-high heat and cook for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 2 minutes, then slice into strips.
4. 4While the chicken cooks, roughly chop the romaine lettuce, dice the tomato and onion, and slice the avocado.
5. 5Divide the romaine lettuce evenly among 4 airtight containers. Layer the diced tomato, onion, sliced avocado, chicken strips, and chopped bacon on top of each portion while the chicken is still warm.
6. 6Sprinkle the crumbled feta cheese, Italian seasoning, salt, and pepper evenly over each container.
7. 7Drizzle the reserved dressing over each salad container and seal. Refrigerate until ready to serve, or serve immediately while the chicken is still warm.