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1
For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth.
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2
Stir in the blue cheese crumbles, chives, salt and pepper.
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3
Taste and add more seasoning if needed.
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4
Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
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5
For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections.
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6
Cut the Perfect Grilled Chicken into chunks and arrange in a pile on the lettuce.
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7
Arrange the bacon, tomatoes, eggs and avocados in different piles.
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8
Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
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9
Drizzle the blue cheese dressing all over the salad and serve.
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10
Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
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11
Pound the chicken breasts to uniform thickness and add them to the marinade.
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12
Cover and marinate in the fridge for at least 8 hours.
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13
Heat a grill pan over medium-high heat.
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14
Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes.
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15
Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes.
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16
Let the chicken cool.
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17
Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
