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Grilled Chicken Salad

2 boneless chicken breast halves
1 medium red onion, cut in 1/4-inch slices
1 tablespoon crumbled Bleu cheese
6 cups mixed salad greens
1 medium tomato, cored and wedged

 

Marinade:
1/4 teaspoon black pepper
3 tablespoons soy sauce
1 teaspoon dried basil
4 tablespoons lemon juice
2 cloves garlic, peeled and chopped

 

Dressing:
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh basil
2 cloves garlic, crushed
5 tablespoons extra virgin olive oil

1. Whisk together lemon juice, soy sauce, garlic, black pepper, and dried basil in a mixing bowl and set aside.
2. Place the chicken on a sheet of plastic wrap and cover it with a second sheet. Pound chicken to a thickness of 1/2-inch. Transfer the chicken to the marinade bowl and cover. Marinate in refrigerator at least 30 minutes.
3. Preheat the grill. Place the onion rounds in a single layer on a baking sheet and spray lightly with the vegetable oil, turn over and spray the other side. Remove the chicken from the marinade and place alongside the onion rounds. Grill the onion rounds and the chicken for 6 minutes per side. Let the chicken cool slightly and slice.
4. Spread an equal amount of the mixed greens on 4 chilled salad plates; scatter the onion rounds and the sliced chicken on top. Sprinkle 3/4 teaspoon Bleu cheese over each. Garnish with the tomato wedges. Combine the dressing ingredients in a blender and mix at low speed. Spoon dressing onto the salads or serve it on the side.

Makes 2 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.