The Best Grilled Chicken Salad

Recipe from In the Kitchen with Rosie

I love this salad. I could drink the dressing!

For the salad:

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

1 package crumble feta cheese

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.