Grilled Chicken Salad

Source: Canadian Living's Best One-Dish Meals.

serves 4

1/4 cup olive oil
1/4 cup chicken stock
3 Tbsp lemon juice
2 Tbsp each chopped fresh basil and oregano (or use 1 tsp. dried)
2 tsp. minced jalapeno pepper (wear gloves while mincing!)
1 tsp. Dijon mustard
1/4 tsp. each salt & pepper
1 red onion
4 boneless skinless chicken breasts
8 cups torn salad greens
3/4 cup crumbled feta cheese

• In a small saucepan whisk together oil, chicken stock, lemon juice, half each of the basil & oregano (or all, if using dried), the jalapeno, mustard, salt & pepper.   Remove 2 Tbsp and set aside.  Place saucepan over low heat to warm vinaigrette.
  
• Cut onion into 1/2 inch thick rounds.  Brush both sides of onion and chicken with reserved vinaigrette.  Place on well-greased grill over medium heat.  Cook for 6 to 7 minutes per side, or until chicken is no longer pink inside.  Remove from grill and cut chicken into 1/2 inch thick slices. Separate onion into rings.
  
• In salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated.  Sprinkle with feta cheese and remaining fresh basil and oregano. 

Note:  You may need to use skewers to hold the onion slices together while grilling.  You can also make extra vinaigrette and use it to marinate the chicken & onion slices for an hour before grilling.  Remember not to use the leftover chicken marinade for fear of salmonella.

Back to recipe list