- Exported from MasterCook II
Grilled Chicken Salad - Daley
Recipe By : Rosie Daley from "In the Kitchen with Rosie"
4 Preparation Time :
Categories : Salads Cheese
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 --
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
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.
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.