Preheat barbecue to high.Place chicken skin-side down and cook for 5 minutes to make grill marks.Turn off one side of the barbecue and transfer chicken to this side.Continue cooking for about 20 minutes (until meat thermometer reads 180°F/80°C).Remove chicken from grill and let cool before slicing into thin strips.Prepare salad by combining lettuce and fine herbs.Mix well and store in fridge until ready to serve.Drizzle oil over bread slices on both sides, and season with salt and pepper.Grill bread until crispy. Set aside until ready to serve.To serve, place lettuce and herb mixture in large plates.Add cherry tomatoes and avocado slices on salad.Sprinkle with crumbled Feta and drizzle with Ranch dressing.Garnish with slices of grilled bread and chicken.Add pepper to taste before serving.

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2 boneless chicken breasts marinated with pepper and garlic 1 head romaine lettuce, thinly sliced 1 bunch fresh parsley, stemmed 1/2 bunch fresh oregano, stemmed 12-15 fresh basil leaves, torn 1/2 cup (125 mL) cherry tomatoes, halved 1 avocado, sliced 1/2 cup (125 mL) feta cheese, crumbled 1/2 cup (125 mL) ranch salad dressing 12 slices baguette bread 2 Tbsp. (30 mL) olive oil salt and fresh ground black pepper