Ingredients for 4 servings

¼ cup olive oil
¼-½ teaspoon salt (adjust to your tastes)
1/3 cup balsamic vinegar
1 teaspoon honey
2 tablespoons water (or more oil if you wish)
2 teaspoons Italian seasoning
2 teaspoons minced garlic
4 skinless and boneless chicken thigh fillets (or breast fillets)

Salad:

¼ cup crumbled feta cheese
1 avocado, sliced
1 red onion, thinly sliced
2 tomatoes , chopped
5 ounces / 150g bacon , diced and trimmed of all fat
8 cups mixed salad lettuce leaves (or Romaine)   
extra Italian seasoning
salt and pepper, to taste

Directions

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 the frying 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.