Grilled Chicken Salad

Salad

5 TB freshly squeezed lemon juice 3 TB low-sodium soy sauce 2 garlic cloves, peeled and chopped 1/8 teaspoon freshly ground black pepper 1 teaspoon dried basil

8 oz boneless, skinless chicken breast

1 large red onion, cut into 1/8 inch rounds

olive oil cooking spray

1 lb mixed salad greens (6 cups)

1 TB crumbled bleu cheese

1 medium tomato, cored and cut into 8 wedges

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

Place chicken on plastic wrap spread on a work surface and cover it w/ a second sheet. Pound gently w/ a mallet. Flip pieces of chicken over, recover with wrap, and pound to 1/4-inch thickness. Transfer chicken to marinade bowl and cover. Marinate refrigerated for at least 30 minutes.

Preheat grill or broiler. Place onion rounds in a single layer on baking sheet and spray lightly with cooking spray., coating both sides. Remove chicken from marinade and place alongside the onion rings. Grill/Broil both for 5 minutes per side. Let chicken cool, slice thinly.

Spread an even amount of mixed greens on 4 salad plates, scatter the onion rounds and then the sliced chicken on top. Sprinkle 3/4 teaspoon bleu cheese over each. Garnish w/ a tomato wedge.

Dressing

4 TB lemon juice

4 TB balsamic vinegar

2 garlic cloves, peeled

2 teaspoons dried basil