INGREDIENTS:
For the Chicken:
1-1/2 lbs chicken thighs, boneless skinless
2 Tbsps dried oregano
2 Tbsps fresh lime zest
2 Tbsps olive oil or avocado oil
2 Tbsps dried thyme
4 fresh garlic cloves, minced
sea salt and pepper to taste
For the Caesar Dressing:
¼ cup mayonnaise
2 Tbsps mustard
4 Tbsps freshly squeezed lime juice
2 cloves fresh garlic, minced
1 tsp oregano
sea salt and pepper to taste, about 1/4 teaspoon each
For the Salad:
2 medium heads Romaine, washed well and air dried or spinner dried
4 boiled eggs, quartered
1 large cucumber, diced
1 cup cherry tomatoes, sliced in half
4 slices of cooked crisp bacon, chopped
¼ cup fresh parsley, chopped
INSTRUCTIONS:
1.Rub your chicken things with all seasonings, minced garlic, and oil. Sea salt and pepper to taste. Make sure the seasonings are rubbed in really well and the chicken is completely coated. Set aside for a few minutes to allow flavors to meld.
2.Grill over medium heat on a grill pan or outdoor grill lightly greased with avocado oil.
3.Grill for about 8 minutes on each side, until cooked through completely. Set aside and let it rest before slicing.
4.In a liquid measuring cup or bowl, combine all dressing ingredients; mayonnaise, mustard, lime juice, oregano, garlic, sea salt, and pepper to taste. Whisk really well to combine.
5.Place the bacon in a medium-hot skillet. Cook for just a couple of minutes until crispy. Drain on paper towels. Chop into pieces.
6.Chop your lettuce, chicken, and eggs into nice bite-sized pieces.
7.Transfer to a large serving bowl.
8.Add chopped tomatoes, cucumber, and bacon to your serving bowl.
9.Drizzle on the dressing and toss gently to combine everything well.
10.Sprinkle with freshly chopped parsley.
11.Serve and enjoy!
