6 Slices Bacon
2 Chicken Breasts
4 Tbsp Meyer Lemon Balsamic, divided or Tangy Tangerine Balsamic
4 tsp Parmesan Asiago Dipper
1 1/2 tsp Roasted Garlic Sea Salt, divided
2 Tbsp Greek Yogurt
1 Head Green Leaf Lettuce
1 cup Cooked Grain (Farro, Rice, or Quinoa)
2 Vine-Ripened Tomatoes, sliced
1/2 Avocado, sliced
1/4 cup Pepper Jack Cheese, shredded or crumbled
Preheat the oven to 400F and line a baking sheet with parchment. Add bacon and cook until crispy, about 30 minutes flipping halfway through. Let drain on a paper towel then chop.
Cut chicken into 1 inch pieces and add to a bowl. Marinate with 2 Tbsp oil, 2 Tbsp balsamic, 2 tsp Parmesan Asiago Dipper, and 1 tsp Roasted Garlic Sea Salt. Let marinate for 1 hour or up to 6 hours.
Heat skillet over medium heat and add 1 tsp olive oil. Add chicken, cooking for 6-8 minutes or until no longer pink.
To make the dressing, mix together Greek Yogurt, 4 Tbsp oil, 2 Tbsp balsamic, 2 tsp Parmesan Asiago Dipper, and 1/2 tsp Roasted Garlic Sea Salt.
Add lettuce to a bowl, layer with grain, chicken, bacon, tomatoes, avocado, and cheese, and top with dressing. Enjoy!