*  Exported from  MasterCook II  *

                      Grilled Chicken Salad - Daley

Recipe By     : Rosie Daley from "In the Kitchen with Rosie"
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tb            Lemon juice
   3      tb            Soy sauce
   2      cl            Garlic -- peeled and chopped
     1/8  ts            Black pepper -- ground
   1      ts            Basil
   8      oz            Chicken breast halves --
                        - skinless
   1                    Red onion -- trimmed and sliced
                        Light vegetable cooking oil
   1      lb            Mixed salad greens (6 c)
   1      tb            Blue cheese -- crumbled
   1      md            Tomatoes -- cored and wedged
   4      tb            Lemon juice
   4      tb            Balsamic vinegar
   2      cl            Garlic -- peeled
   2      ts            Basil

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".
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 ts
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.

Making a Radish Rosette:

Trim the root end of each radish and slice about 1/8" squarely off
the top. Cut a cross into the radish, slicing about 2/3rd 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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