Rosey Daley'S Grilled Chicken Salad - cooking recipe

Ingredients

5 tablespoons fresh lemon juice
3 tablespoons reduced sodium soy sauce
2 garlic cloves, peeled and chopped
1/8 teaspoon fresh ground black pepper
1 teaspoon dried basil
8 ounces boneless skinless chicken breasts
1 red onion, trimmed and cut into 1/8-inch rounds (large)
light vegetable oil cooking spray
1 lb salad greens, mixed (6 cups)
1 tablespoon blue cheese, crumbled
1 tomatoes, medium, cored and cut into 8 wedges
For the dressing
4 tablespoons fresh lemon juice
4 tablespoons balsamic vinegar
2 garlic cloves, peeled
2 teaspoons dried basil

Preparation

Whisk together thoroughly he 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 pount 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.
Prepar 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 hicken 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 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.