Grilled Chicken Salad - Daley

Ingredients:

• 5 tablespoons lemon juice
• 3 tablespoons soy sauce
• 2 cloves garlic -- peeled and chopped
• 1/8 teaspoon black pepper -- ground
• 1 teaspoon basil
• 8 ounces chicken breast halves without skin
• 1 red onion -- trimmed and sliced
• light vegetable cooking oil
• 1 pound mixed salad greens -- = 6 cups
• 1 tablespoon blue cheese -- crumbled
• 1 medium tomatoes -- cored and wedged
• 4 tablespoons lemon juice
• 4 tablespoons balsamic vinegar
• 2 cloves garlic -- peeled
• 2 teaspoons basil

Preparation:

• 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.