Friday, April 4, 2008

Grilled Chicken Salad

I got this recipe from Kim over at Kim-alicious. She got it from In the Kitchen with Rosie.

5 TBS lemon juice
3 TBS low sodium soy sauce
2 garlic cloves, peeled and chopped
1/8 tsp black pepper
1 tsp dried basil
3 chicken breasts, pounded about 1/4 to 1/2 inches thin
1 large red onion, trimmed and cut into 1/8 in. rounds
cooking spray
1 pound mixed salad greens I used a bag of spring mix, a bag of French blend, and one Romaine heart.
1 package crumble feta cheese Omitted
1 medium tomato cut into small wedges

For the dressing:

4 TBS lemon juice
4 TBS balsamic vinegar
2 garlic cloves, peeled
2 tsp dried basil

1) Whisk together lemon juice, soy sauce, garlic, black pepper, and basil in a bowl and set aside.

2) Pound chicken thin using plastic wrap to cover the chicken and pound with a meat mallet.

3) Transfer the marinade made in step one to a dish with the chicken and let chicken marinade for at least 3 hours.

4) Preheat the grill.

5) Turn on broiler in the oven.

6) Place onion rounds on a baking sheet. Spray with cooking spray on both sides. Place onions under the broiler and cook about 5 minutes on each side. Cooking times may vary so make sure you watch them.

7) Cook chicken on grill until done.

8) Use remaining salad ingredients to make the salad.

For the dressing:

Combine all ingredients for the dressing in a blender. Mix until garlic is finely chopped.

I marinated the chicken breasts overnight, and the marinade smelled fantastic. I grilled on the George Foreman at 375 for 5 minutes, and then sliced them on the bias. We both liked the salad, and will probably make it again. However, the dressing wasn't great. The blend was kind of strange, and we also felt like it took away from the flavor of the chicken. I think in the future, I'll make some extra marinade and try that as a dressing... like I said, it smelled fantastic!

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