-
Rub the chicken thighs with oregano, lime zest, thyme, garlic, oil, sea salt, and pepper. Make sure they are well coated. Let sit a few minutes.
-
Grill the chicken over medium heat on a grill pan or outdoor grill lightly greased with avocado oil.
-
Cook for about 8 minutes on each side or until fully cooked. Let it rest before slicing.
-
In a bowl or liquid measuring cup, whisk together the mayonnaise, mustard, lime juice, oregano, garlic, sea salt, and pepper to make the dressing.
-
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop.
-
Chop the lettuce, chicken, and eggs into bite-sized pieces.
-
Transfer all to a large serving bowl.
-
Add chopped tomatoes, cucumber, and bacon to the bowl.
-
Drizzle with dressing and toss gently to combine.
-
Sprinkle with fresh parsley.
-
Serve and enjoy!
