Grilled Chicken and Blue Cheese Salad Recipe

Heat a nonstick grill pan over low heat. Season chicken with salt and pepper on both sides.

Grill chicken, skin side down, until fat is rendered and skin is golden. Flip fillets, and grill other side until golden and cooked thoroughly. Set aside and keep warm.

Make the barbecue vinaigrette: whisk together all ingredients until well combined. Set aside.

Heat vegetable oil in a deep-fryer or deep frying pan. Deep-fry shallots until crisp and golden brown. Drain on paper towels.

Assemble the salad: Arrange romaine lettuce on a serving plate. Slice chicken into bite-sized pieces and scatter over lettuce. Top with cherry tomatoes. Sprinkle blue cheese on top and drizzle with barbecue vinaigrette. Top with fried shallots. Serve immediately.