Grilled Chicken
Mix all the ingredient for the marinade and add the chicken breasts to a bowl or resealable freezer bag. Refrigerate for at least an hour or overnight.
Preheat the grill to 400° F. Brush or spray grates with olive oil. Place the marinated chicken on the grill and don't disturb the chicken for 6 minutes on the first side. Flip the chicken and cook another 6-7 minutes or until the internal temperature has reached 165° F. Transfer to a plate or chopping board and allow the chicken to rest for at least 5 minutes before slicing it.
Dressing
Add all of the ingredients for the dressing to a screw top mason jar, shake until combined. Add a tablespoon of water at a time to the dressing to thin it out if needed. Taste for seasoning. Add salt only later if needed. I found the dressing dissent need any salt.
Assemble
On a large platter or bowl place the chopped romaine lettuce. Neatly arrange all the veggies and the blue cheese. The top it with sliced grilled chicken. Serve dressing drizzled on top or on the side.
