Balsamic Dressing / Marinade:
⅓ cup balsamic vinegar
¼ cup olive oil
2 tablespoons water (or more oil if you wish)
2 teaspoons Italian seasoning
2 teaspoons minced garlic
1 teaspoon honey
¼-1/2 teaspoon salt
4 skinless and boneless chicken thigh fillets (or breast fillets)
5 ounces |150g bacon, diced
8 cups mixed salad lettuce leaves
2 tomatoes, chopped
1 red onion, thinly sliced
1 avocado, sliced
¼ cup crumbled feta cheese
extra Italian seasoning
salt and pepper, to taste
Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while frying the bacon.
Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
Cook chicken fillets until crisp and cooked through (about 7 minutes each side).
Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.