Grilled Lettuce & Peach Salad

Ingredients:

• 1/2 lbs chicken breasts, thinly sliced
• 1/4 tsp salt
• 1/4 tsp spanish paprika
• 1/4 tsp black pepper
• a sprig of fresh thyme
• 1 tbsp lemon juice
• 1 peach
• 2 bunch of romaine lettuce, halved lengthwise
• 1 avocado

Lemony Thyme Dressing:

• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 lemon, juiced
• 1/4 cup extra virgin olive oil
• 1/2 tsp capers, chopped
• 1 spring of fresh thyme

Directions:

1. Marinate thinly sliced chicken breasts with salt, spanish paprika, black pepper, fresh thyme and lemon juice for a few minutes while prepping the rest of ingredients.
2. In a small mason jar, add all of the ingredients for dressing. Put the lid on and shake until dressing emulsifies.
3. Brush some cooking oil on the grill before preheating it on medium-high.
4. Halve a peach and avocado. Drizzle some cooking oil + a pinch of salt and black pepper on halved avocado, peach and romaine lettuce before throwing it on the hot grill.
5. Grill veggies for a minute.
6. Remove grilled veggies onto a huge platter and throw on marinated chicken breasts. Cook for 3 minutes on each side, depending on thickness of sliced meat or until meat is fully cooked. Remove meat on a foil and wrap to rest and keep it warm.
7. Slice and chop veggies + meat to desired size or shape for the salad. Dump it all into a huge bowl. Give the dressing a little shake before drizzling it over chopped salad.
8. Serve immediately or at room temperature.