*  Exported from  MasterCook II  *

                          Grilled Chicken Salad

Recipe By     : Rosie Daley from "In the Kitchen with Rosie"
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes                      Bbq
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Tablespoons   Lemon Juice
   3      Tablespoons   Soy Sauce
   2      Cloves        Garlic, peeled and chopped
     1/8  Teaspoon      Black Pepper
   1      Teaspoon      Basil
 225      Grams         Chicken Breast Filet (without skin) -- (8 ounces)
   1                    Red Onion, trimmed and sliced
                        Light Vegetable Cooking Oil
 450      Grams         Mixed Salad Greens (~ 6 cups) -- (1 pound)
   1      Tablespoon    Blue Cheese, crumbled
   1      Medium        Tomato, cored and wedged
   4      Tablespoons   Lemon Juice
   4      Tablespoons   Balsamic Vinegar
   2      Cloves        Garlic -- Peeled
   2      Teaspoons     Basil

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

2)  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.

3)  Transfer the chicken to the bowl with the marinade and cover.  Marinate in the refrigerator for at least 30 minutes.

4)  Preheat the grill or broiler.

5)  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.

6)  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.

7)  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.
 
 

Making Radish Rosettes

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.
 

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