2 heads of romaine lettuce, washed, dried and finely chopped
½ cup pitted black olives
Green Beans
3 hard-boiled eggs, halved
1 ripe avocado, diced
Directions
To make the marinade, combine ¼ cup of olive oil with the rosemary, garlic, a teaspoon of kosher salt, and a few fresh grindings of pepper. Place the chicken in the marinade and refrigerat for 2-6 hours.
Heat a grill to medium heat
Place chicken on the grill and cook for 7-8 minutes per side
To make the vinaigrette, place the shallots in a small bowl and add the vinegar. Allow to sit for 10 minutes. Whisk in a tablespoon of Dijon mustard, then slowly whisk in ¼ cup of olive oil into the mixture.