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Grilled Chicken Salad - Daley

Grilled Chicken Salad - Daley comes together with Lemon Juice, Soy Sauce, Garlic Peeled, Black Pepper Ground, and Chicken Breast Halves. Keep it handy for the next time you cook it.

Ingredients

• 5 tbsp
• 3 tbsp
• 2 clove
• 1/8 tsp
• 8 oz
• 1 tbsp
• 4 tbsp
• 4 tbsp
• 2 clove

Method (preview)

1. 1

   Whisk together thoroughly the lemon juice, soy sauce, garlic, black pepper, and basil in a large bowl and set aside.

2. 2

   Place the chicken on a sheet of plastic wrap spread on a work surface and cover it with a second sheet.

3. 3

   Pound gently with a mallet. Lift the top sheet of plastic, flip the pieces of chicken over and re-cover.

4. 4

   Evenly pound the second side to a thickness of 1/4 inch.

5. 5

   Transfer the chicken to the marinade bowl and cover.

6. 6

   Marinate in the refrigerator for at least 30 minutes.

7. 7

   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.

8. 8

   Remove the chicken from the marinade and place alongside the onion rings.

9. 9

   Grill or broil the onion rounds and the chicken for 5 minutes per side.

10. 10

    Let the chicken cool a bit, then slice thinly.

11. 11

    Spread an even amount of the mixed greens on 4 salad plates, scatter the onion rounds and then the sliced chicken on top.

12. 12

    Sprinkle 3/4 teaspoon blue cheese over each.

13. 13

    Garnish with the tomato wedges.

14. 14

    Combine the dressing ingredients (lemon juice, vinegar, garlic and basil) in a blender and mix at low speed until the garlic is finely chopped.

15. 15

    Spoon dressing onto the salads or serve it on the side.