Grilled Chicken Cobb Salad

thin-cut boneless, skinless chicken breasts (or 3 thick chicken breasts cut in half lengthwise to form thinner cutlets)

buttermilk

salt (I use coarse, kosher salt)

black pepper (I use coarsely ground black pepper)

garlic, finely minced

medium hearts romaine lettuce, chopped

slices bacon, cooked and crumbled

for hard-boiling eggs)

chopped cherry or regular tomatoes

avocados, chopped

crumbled blue cheese (can sub Parmesan cheese)

white wine vinegar

olive oil or neutral-flavored oil like grapeseed, avocado, canola, vegetable

mayonnaise, light or regular (see note)

Dijon mustard

salt and pepper