Lori and I have been making this Cobb salad from a Sara Foster book and it kills every single time.

Often times we just get a prepared rotisserie chicken and cut it up (which is a trick everyone should do for any quick salad meal), but when motivated we make another recipe from Sara's book for herb roasted grilled chicken breasts which start with a simple marinade:

The marinade is simply coating the chicken breats in white wine, olive oil, shallots, garlic, some fresh herbs (we had thyme on hand), and lemon slices on top. Lori did this during the morning, so when i got home we're ready to start. It steeps in this for 4-6 hours.

Then I grilled over a medium fire for about 15 minutes turning and arranging for thickness / heat adjustments. This is what they look like after coming off the grill:

Yum. Lori had prepared some hard boiled eggs earlier in the day, and picked up cucumber, tomato, avocado, and bacon. I cooked up the bacon, and chopped everything up:

So then we take a base of arugala and rommaine and mix it with a dressing of red wine vinegar, dijon, olive oil, scallion (recipe calls for chives, but I love scallions in here), and salt/pepper to taste. Then I plate the dressed greens and lay down strips of all the toppings:

We also sprinkle over the final arrangement with blue cheese for me (rogue creamery's crater lake, OMG), and feta for Lori. 

This is such a fabulous meal. Go get Sara's Fresh Every Day cookbook for details, or just make it up with the info above. There is nothing super critical in measurements here... All kinda common sense volumes.

One final note, we pulled this dinner off on a Thursday night and it totally takes teamwork. There is nothing that complicated, but marinating the chicken, cooking the eggs, making the dressing, and getting all the fresh groceries during the day makes a huge difference. Then at dinner time you just grill the chicken, cut everything up, and plate. Go team!