Step 1

Place chicken breast and BBQ sauce into a reusable container with lid. Cover and allow to marinate in the fridge for a minimum 30 minutes, up to over night.

Step 2

Heat your grill to medium-high, leaving space for direct heat and indirect heat.

Step 3

Over indirect heat cook chicken to an internal temperature of 165 degrees, starting with 5 minutes on each side adjusting according to your meat thermometer.

Step 4

Place the bacon slices into an oven safe skillet - preferably cast iron and place on the grill in direct heat. Flip bacon every 2 - 3 minutes to prevent burning. Remove from heat and drain once it's done according to your crispy preference.

Step 5

While the chicken cooks, wash and chop your vegetables into bite sized pieces, placing them into a large mixing bowl along with the feta, olive oil and golden balsamic vinegar.

Step 6

Once the chicken is cooked and has had a chance to cool, chop into bite sized slices or chunks. Chop or crumble bacon as desired.

Step 7

Add bacon and chicken to the mixing bowl. Toss the salad to combine and serve immediately.