Grilled Chicken Salad

In the Kitchen with Rosie, p. 25

5 tablespoons freshly squeezed lemon juice

3 tablespoons reduced-sodium soy sauce

2 garlic cloves, peeled and chopped

½ teaspoon freshly ground black pepper

1 teaspoon dried basil

8 ounces boneless, skinless chicken breast

1 large red onion, trimmed and cut into 1/8-inch rounds

Light vegetable oil cooking spray

1 pound mixed salad greens (6 cups)

1 tablespoon crumbled blue cheese

1 medium tomato, cored and cut into 8 wedges

FOR THE DRESSING:

4 tablespoons freshly squeezed lemon juice

4 tablespoons balsamic vinegar

2 garlic cloves, peeled

2 teaspoons dried basil

I've never bothered coring tomatoes before, but it really made the slices much nicer.

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 ¼ inch. Transfer the chicken to the marinade bowl and cover. Marinate in the refrigerator for at least 30 minutes.

Not a beautiful marinade, but a good marinade.

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. 

Since we were using a George Foreman we grilled the meat and veggies separately.

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. 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. 

Served up with some Red Ass Rhubarb wine and a tasty store-bought cheddar biscuit.

My Rating: 4/5 "Good dressing! (And let's be serious - that matters a lot with a salad.) The chicken also comes out nice and flavorful. The whole thing is stupid low-calorie, too. My only complaint is really that I'm not a fan of red onions - but I have to say I now like them grilled better than I like them most other ways!"