Grilled Chicken Cobb Salad

Ingredients:

• 4 skinless, boneless chicken breasts (about 200g each)
• 1 small onion, sliced ​​into 1cm thick rounds.
• 1 cup of sour milk or kefir
• 2 cloves garlic, crushed
• 4 strips of bacon
• 3 large eggs
• 1/4 cup vegetable oil, plus extra for greasing the grill grate
• 4 tsp white wine vinegar
• 1 tbsp Dijon mustard
• 2 romaine lettuce hearts, chopped
• 1 tomato, cut into pieces
• 1 avocado, cut into pieces
• 1/3 cup crumbled blue cheese

Preparation:

1. Pound the chicken between 2 pieces of plastic wrap with a mallet or a heavy skillet until it's 0.5-1 cm thick. Transfer to a large bowl and add the onion, 3/4 cup of buttermilk, garlic, and 0.5 teaspoon each of salt and black pepper. Refrigerate for at least 30 minutes and up to 4 hours.
2. Meanwhile, in a medium skillet over medium heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain; set the rendered fat aside for the seasoning. Chop the bacon.
3. Fill a small bowl with ice water. Bring a medium saucepan to a boil. Add the eggs and cook for 4 minutes, then use a slotted spoon to transfer one egg to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, another 6 minutes; drain and let cool.
4. Prepare the dressing:
   
   Remove the first egg from the ice water and peel it (it will be soft); transfer to a blender. Add the vegetable oil, bacon drippings, the remaining 1/4 cup buttermilk, vinegar, mustard, 1/4 teaspoon salt, and a pinch of freshly ground black pepper and blend until smooth, about 1 minute. Refrigerate while you cook the chicken, for at least 15 minutes.
5. Preheat a grill or grill pan over medium-high heat. Lightly brush with vegetable oil. Drain the chicken and onions, discarding the garlic; pat the chicken dry with paper towels. Season lightly with salt and pepper. Grill the chicken, turning once, until cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until softened and lightly charred, about 10 minutes; coarsely chop.
6. Peel and chop the hard-boiled eggs. In a large bowl, combine the romaine lettuce, fried onion, tomato, avocado, blue cheese, and 1/4 of the dressing. Divide the chicken among plates and top with the salad; sprinkle with bacon bits and chopped eggs. Drizzle with the remaining dressing and season with pepper to taste.