Crisp romaine and mixed greens form the base for this vibrant, layered platter, topped with juicy grilled chicken, jammy hard-boiled eggs, and rows of creamy avocado. Cherry tomatoes, crunchy cucumber, and a handful of blueberries add color and freshness in every bite, while dry-roasted walnuts bring a satisfying crunch. The whole thing gets tied together with a bright lemon-Dijon dressing whisked with good olive oil, oregano, and a touch of raw honey for balance. It's a wholesome, produce-forward main that leans on olive oil, fresh herbs, and lean protein rather than heavy sauces or processed extras. Easy to build ahead and assemble just before serving, it's a満足のいく, nourishing option that fits naturally into a Mediterranean-style way of eating.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Pat the chicken breasts dry, then rub all over with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper.
Heat a grill pan or large skillet over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, then flip and cook for another 5–6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice crosswise into strips.
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