• 1lbs Boneless Skinless Chicken Breast
• 6 Cups Romaine Lettuce Coarsely Chopped
• 3/4 Cup Cherry Tomatoes Halved
• 3/4 Cup Corn Kernels Fresh, Thawed From Frozen
• 3/4 Cup Chopped Cucumber
• 1/4 Cup Red Onion Thinly Sliced
• 1/2 Cup Cooked Crumbled Bacon
• 1/2 Cup Blue Cheese Crumbled
• 1 Avocado Peeled, Pitted & Sliced
• 2-4tbsp Lions Mane Piri Piri Hot Sauce

For The Dressing:

• 3tbsp Lemon Juice
• 2tbsp Dijon Mustard
• 3tbsp Red Wine Vinegar
• 2tbsp Granulated Sugar
• 2tbsp Finely Minced Shallet
• 1/2tsp Dried oregano
• 1 1/2tsp Dried Parsley
• 2/3 Cup Olive Oil
• Salt & Pepper
• 2-4tbsp Lions Mane Piri Piri Hot Sauce

Directions For the Dressing:

1. Place all the ingredients in a medium bowl and whisk until well combined.
   
   
2. Pour half the dressing into a container and save for later use.
   
   
3. Add the chicken breasts to the bowl with the remaining dressing. Marinate for at least one hour or up to 8 hours.

Directions For the Salad:

1. Preheat an outdoor grill or indoor grill to medium high heat. Remove the chicken from the marinade and place on the grill.
   
   
2. Cook for 5-6 minutes per side or until chicken is browned and cook through.
   
   
3. Let the chicken cool for 5 minutes, then slice.
   
   
4. Place the lettuce in a large bowl. Drizzle half of the reserved dressing over the lettuce.
   
   
5. Arrange the chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese and avocado on top of the lettuce. Drizzle the rest of the dressing over the top, then serve immediately.