Grilled Chicken Salad
Ingredients
1 large red onion
1/4 c. olive oil
1/4 c. chicken stock
3 tbsp lemon juice
2 tbsp each chopped fresh basil and oregano
2 tsp minced jalapeño pepper
1 tsp Dijon mustard
1/4 tsp each salt and pepper
4 boneless, skinless chicken breasts
8 cups torn salad greens
3/4 c. crumbled feta cheese
Directions
Slice onion into 1/2-inch thick rounds; set aside. In small saucepan whisk together oil, stock, lemon juice, half each of the basil and oregano (or all if used dried), jalapeño, mustard, salt and pepper; remove 2 tbsp and brush over onion and chicken. Place saucepan over medium-low heat to warm remaining ingredients.
Place onion and chicken on greased grill over medium heat; cook for 6 to 7 minutes per side or until chicken is no longer pink inside.
Cut chicken into 1/2-inch thick slices. Separate onion into rings. In bowl, toss together chicken, onion, salad greens and war vinaigrette until coated. Serve sprinkled with feta cheese and remaining basil and oregano.