Name: Grilled Chicken Salad
Ingredients: 5 tb Lemon juice; 3 tb Soy sauce; 2 Cloves garlic -- peeled and; Chopped; 1/8 ts Black pepper -- ground; 1 ts Basil; 8 oz Chicken breast halves; Without skin; 1 Red onion -- trimmed and; Sliced; Light vegetable cooking oil; 1 lb Mixed salad greens -- = 6; Cups; 1 tb Blue cheese -- crumbled; 1 md Tomatoes -- cored and; Wedged; 4 tb Lemon juice; 4 tb Balsamic vinegar; 2 Cloves garlic -- peeled; 2 ts Basil

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Vegetables	Sami	Salads, Cheese, Low-fat/low, Garlic	4	Servings

INGREDIENTS

5	tb	Lemon juice
3	tb	Soy sauce
2		Cloves garlic — peeled and
		Chopped
1/8	ts	Black pepper — ground
1	ts	Basil
8	oz	Chicken breast halves
		Without skin
1		Red onion — trimmed and
		Sliced
		Light vegetable cooking oil
1	lb	Mixed salad greens — = 6
		Cups
1	tb	Blue cheese — crumbled
1	md	Tomatoes — cored and
		Wedged
4	tb	Lemon juice
4	tb	Balsamic vinegar
2		Cloves garlic — peeled
2	ts	Basil

INSTRUCTIONS

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.
Recipe By     : Rosie Daley from "In the Kitchen with Rosie"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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