2-3 breasts boneless skinless chicken breast
4 slices smoked in-house bacon
1 head romaine lettuce
1 whole avocado peeled and sliced
sun-dried tomato oil from prepared foods
1-2 D’Anjou pears sliced into slivers
1 bunch asparagus with ends snapped off
sheep milk feta cheese
Turn grill onto medium heat. Cut chicken breasts in half lengthwise to make them extra thin and then again into strips. Place in bowl. Mix with olive oil and any seasoning of your choice. Consider salt and pepper, garlic salt, a pinch of red pepper or Italian herbs. Place on grill, cook approximately 2-3 minutes per side until each piece is entirely cooked, no pink on the inside. Remove from grill. In a skillet on medium-high heat cook bacon, be careful not to burn it. Cook approximately 5 minutes a side. Keep flipping every few minutes until it is cooked. Wrap in paper towel to remove grease. Let sit. Break bacon into bite-sized pieces or smaller.
Snap bottom inch or so off each piece of asparagus. Place asparagus in a bowl and mix with olive oil, salt and pepper. Place on grill. Cook for approximately 2-3 minutes a side, until asparagus is just tender. Remove from grill.
In a bowl break lettuce into bite-sized pieces. Wash and dry and return to bowl. Ingredients can be added together in bowl or salad can be prepared in individual goals. Add lettuce leaves, avocado slices, pear slices, asparagus, bacon and chicken strips. Add sun-dried tomatoes, drizzle with oil from sun-dried tomatoes, sprinkle with feta cheese.