Ingredients
>
2 ripe avocados
>
2 medium tomatoes
>
1 large red onion
>
2 large ears corn
>
1 lb boneless, skinless chicken breast cutlets
>
2/3 cup balsamic vinaigrette dressing, divided
>
8 slices fully cooked bacon
>
1 (3-count) pkg romaine lettuce hearts
>
1 (1/2 dozen) pkg Nature's Promise® Hard-Cooked Peeled Eggs, halved lengthwise
>
1/2 cup blue cheese crumbles
Steps
1
Set grill to medium-high and grease the grill grates. Halve the avocados lengthwise and remove pits. Halve the tomatoes crosswise. Trim and peel the onion and slice crosswise into 1-inch-thick rounds. Shuck the corn. Season vegetables and chicken with salt and pepper. Reserve half of the dressing for serving and set aside. Brush chicken and vegetables with some of remaining dressing (reserve the rest for the next step).
2
Place chicken and vegetables, cut-sides down, on grill, brushing vegetables and chicken with remaining dressing during grilling. Grill onion 5–6 min. per side, until tender, chicken 3–4 min. per side, until internal temperature reaches 165°F, and tomatoes 3–5 min. per side, until grill marks appear. Grill avocados 4–5 min., until slightly softened and grill marks appear, and corn 10–12 min., until charred in spots, turning corn as needed.
3
Meanwhile, microwave the bacon according to package directions and chop. Chop the lettuce and arrange on a large board or platter. When chicken and vegetables are done grilling, cut tomatoes into chunks. Cut corn kernels from each cob. Slice grilled chicken, avocados, and onion and arrange on board with the hard-cooked eggs, bacon, blue cheese, tomatoes, and corn (you may need a second board or platter to accommodate all ingredients). Serve with reserved vinaigrette dressing.
