Grilled Chicken Salad- Daley

Grilled Chicken Salad - Daley

Recipe By : Rosie Daley from "In the Kitchen with Rosie"

4 Preparation Time :

Categories : Salads Cheese

Garlic

Amount Measure Ingredient -- Preparation Method -- -- --

5 tablespoons lemon juice

3 tablespoons soy sauce

2 cloves garlic -- peeled and chopped

1/8 teaspoon black pepper -- ground

1 teaspoon basil

8 ounces chicken breast halves without skin

1 red onion -- trimmed and sliced

light vegetable cooking oil

1 pound mixed salad greens --

6 cups

1 tablespoon blue cheese -- crumbled

1 medium tomatoes -- cored and wedged

4 tablespoons lemon juice

4 tablespoons balsamic vinegar

2 cloves garlic -- peeled

2 teaspoons basil

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

1/4 inch. Transfer the chicken to the marinade bowl and cover. Marinate in the

refrigerator for at

least 30 minutes.

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. 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. Sprinkle 3/4 teaspoon blue cheese over

each. Garnish with

the tomato wedges. Combine the dressing ingredients (lemon juice, vinegar,

garlic and basil) 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. - - - - - - - - - - - - - - - - - -

NOTES : Making a Radish Rosette

Trim the root end of each radish and slice about 1/8 inch squarely off the

top. Cut a cross

into the radish, slicing about 2/3 of the way down from the top. Turn the

radish about 45

degrees and cut another cross to create 8 equal segments. Cover the

radishes with ice water

and soak for about 15 minutes until the rosettes fan open.