Grilled Balsamic Chicken Cobb Salad (revisited)

I think Cobb Salad is my favorite salad.  The chicken in this recipe really brings the flavor to the next level!

INGREDIENTS

2 boneless skinless chicken breasts
2 Tbsp extra virgin olive oil
1 Tbsp fresh chopped thyme
1 Tbsp fresh chopped oregano
1 Tbsp fresh chopped dill
2 tsp smoked paprika
1 tablespoon lemon zest and juice
Kosher salt and pepper
6 cups fresh greens, such as romaine
1 cup cherry tomatoes, halved if large
4 ounces gorgonzola cheese, crumbled
1 avocado, sliced
6 strips crispy bacon, crumbled
4 hard boiled eggs, sliced 

For the Balsamic Vinaigrette 
 
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbsp fresh chopped basil
2 tsp dijon mustard
Kosher salt and pepper
1 pinch crushed red pepper flakes

DIRECTIONS

• Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest and juice, and a pinch each of salt and pepper. 

• Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.

• Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken.

• In a large salad bowl, combine the greens, tomatoes, and gorgonzola. Top the salad with avocado, chicken, bacon, and eggs. Serve the salad alongside the balsamic vinaigrette (below).

For the Balsamic Vinaigrette 

• In a glass jar, combine all ingredients and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.