Grilled Chicken and Red Onion Salad

serves 4 people (generously)


grilled chicken and red onion salad

grilled chicken and red onion salad

1 large red onion;
1/4 cup olive oil;
1/4 cup chicken stock;
3 Tb freshly squeezed lemon juice;
2 Tb each chopped fresh basil and oregano or 1 tsp dried;
2 tsp minced jalepeno pepper;
1 tsp Dijon mustard;
1/4 tsp each salt and pepper;

2-4 boneless skinless chicken breasts;
8 cups torn salad greens;
3/4 cup crumbled feta.

  1. Slice onion into 1/2 inch thick rounds; set aside.
  2. In small saucepan whisk together oil, stock,lemon juice, jalapeno, mustard, salt and pepper and half each of the basil and oregano.
  3. Remove 2 Tbsp of the dressing, and brush over both sides of the chicken and onion.
  4. Place saucepan over med low heat to warm remaining vinaigrette (you can skip this step and just keep the dressing at room temperature). 
  5. Place onion and chicken on greased grill over med. heat; cook for 6 to 7 min per side or til no longer pink inside. Let the cooked chicken rest under foil for 5 minutes before slicing.
  6. Cut chicken into 1/2 inch thick slices.
  7. Separate onion into rings.
  8. In large bowl, toss together chicken, onion, salad greens and warm vinaigrette til coated.
  9. Serve sprinkled with feta and remaining basil and oregano.
  10. Enjoy while warm.

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Filed under Main Course, Protein, Salads

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