Kosher salt and freshly ground black pepperto taste
1 ½poundsbonelessskinless chicken thighs
1head romaine lettuceroughly chopped
6 tomatoescut into wedges
1avocadohalved, seeded, peeled and sliced
½small red onionthinly sliced
6soft boiled eggspeeled and halved
To create the marinade for your chicken thighs, whisk together soy sauce, 2 tablespoons olive oil, and garlic in a small bowl; season with salt and pepper, to taste.
In a gallon size freezer bag or large bowl, combine chicken and soy sauce mixture; marinate for 2 hours. The longer you marinate, the more flavor you'll infuse into your chicken.
About a half an hour before your chicken is done marinating, chop your romaine lettuce, tomatoes, avocado, red onion and eggs. Crumble your blue cheese.
Preheat grill to medium heat.
Remove chicken thighs from the marinade. Brush them with the remaining 1 tablespoon olive oil. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, crumbled bacon, tomatoes, avocado, onion, blue cheese and eggs.
Serve immediately with your favorite dressing.
I use reduced-sodium soy sauce and season with salt and pepper as I go. If you only have regular soy sauce, you'll want to use salt sparingly or your chicken will be too salty.