Grilled slices of red onion and citrus marinated chicken breast are served over mixed greens, topped with blue cheese crumbles and tomato wedges, and drizzled with a balsamic vinaigrette.

Grilled Chicken Salad

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

 

Marinade:
4 tablespoons lemon juice

3 tablespoons soy sauce

2 cloves garlic, peeled and chopped

1 teaspoon dried basil

1/4 teaspoon ground black pepper

Chicken:

2 boneless chicken breast halves

 

Salad:
1 medium red onion, cut in 1/4-inch slices

Vegetable oil, as needed
6 cups mixed salad greens

2 tablespoons crumbled blue cheese
1 medium tomato, cored and wedged for garnish

1. For Dressing: Combine the dressing ingredients in a blender and mix at low speed. Set aside.
2. For Marinade: Whisk together lemon juice, soy sauce, garlic, basil and pepper in a mixing bowl and set aside.
3. For Chicken: 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.
4. Preheat the grill.
5. For Salad: Place the onion rounds in a single layer on a baking sheet and brush lightly with vegetable oil, turn over and spray the other side.
6. 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.
7. Distribute an equal amount of the mixed greens on 2 chilled salad plates; scatter the onion rounds and the sliced chicken on top. Sprinkle 1 tablespoon blue cheese over each. Garnish with the tomato wedges. Drizzle the dressing over the salads or serve it on the side.

Makes 2 servings.

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