Grilled Chicken Salad - Daley

---------- Recipe via Meal-Master (tm) v8.02

Title: GRILLED CHICKEN SALAD - DALEY
Categories: Salads, Cheese, Low-fat/low, Garlic
Yield: 4 servings

5 tb Lemon juice
3 tb Soy sauce
2 Cloves garlic -- peeled and
Chopped
1/8 ts Black pepper -- ground
1 ts Basil
8 oz Chicken breast halves
Without skin
1 Red onion -- trimmed and
Sliced
Light vegetable cooking oil
1 lb Mixed salad greens -- = 6
Cups
1 tb Blue cheese -- crumbled
1 md Tomatoes -- cored and
Wedged
4 tb Lemon juice
4 tb Balsamic vinegar
2 Cloves garlic -- peeled
2 ts Basil

Whisk together thoroughly the lemon juice, soy sauce,
garlic, black pepper, and basil in a large bowl and
set aside.

Place the chicken on a sheet of plastic wrap spread on
a work surface and cover it with a second sheet.
Pound gently with a mallet. Lift the top sheet of
plastic, flip the pieces of chicken over and re-cover.
Evenly pound
the second side to a thickness of 1/4 inch. Transfer
the chicken to the marinade bowl and cover. Marinate
in the refrigerator for at least 30 minutes.

Preheat the grill or broiler.

Place the onion rounds in a single layer on a baking
sheet and spray lightly
with the vegetable oil, turn them over and spray to
coat the other side. Remove the chicken from the
marinade and place alongside the onion rings. Grill or
broil the onion rounds and the chicken for 5 minutes
per side. Let
the chicken cool a bit, then slice thinly.

Spread an even amount of the mixed greens on 4 salad
plates, scatter the onion rounds and then the sliced
chicken on top. Sprinkle 3/4 teaspoon blue
cheese over each. Garnish with the tomato wedges.
Combine the dressing ingredients (lemon juice,
vinegar, garlic and basil) in a blender and mix at
low speed until the garlic is finely chopped. Spoon
dressing onto the salads
or serve it on the side.

Recipe By : Rosie Daley from "In the Kitchen with
Rosie"

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