Grilled chicken salad - daley

 
                       Grilled Chicken Salad - Daley
 
 Recipe By     : Rosie Daley from "In the Kitchen with Rosie"
 Serving Size  : 4    Preparation Time :0:00
 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.
 
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 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.