Grilled Chicken Salad


5 tablespoons freshly squeezed lemon juice
3 tablespoons reduced-sodium soy sauce
2 cloves garlic, peeled and chopped
1/8 teaspoon freshly ground black pepper
1 teaspoon dried basil
8 ounces boneless skinless chicken breast
1 inch lrg red onion, cut into ⅛
1 pound mixed salad greens, (6 cups)
1 tablespoon crumbled blue cheese
1 medium tomato, core & cut into 8
4 tablespoons freshly squeezed lemon juice
4 tablespoons balsamic vinegar
2 cloves garlic, peeled
2 teaspoons dried 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 all the dressing ingredients 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.




4.0 servings


Friday, December 4, 2009 - 11:35pm



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