Magnolia's Grilled Chicken Salad with Caramelized Onions
1 pound boneless and skinless chicken
breasts (about 4 ounces each)
1 teaspoon soy sauce
1 teaspoon olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 pound mixed lettuces, washed and gently dried
Edible flower blossoms, if desired
Fresh Parmesan cheese
Combine the soy sauce, olive oil, oregano, thyme, basil, onion powder, garlic powder and black pepper to make a marinade. Toss the chicken breasts with the marinade and refrigerate them for 4 hours or overnight. If necessary, this can be done right before grilling.
Fire your grill.
Place the chicken breasts on a hot grill, close the grill and grill them for 3 to 4 minutes on each side, with the lid down. Remove the breasts and let them rest for a minute before you slice them.
To serve the salads, toss the lettuces lightly with the Lemon Vinaigrette. Mound about 2 cups of lettuces per full size plate. Top each with the slices of chicken and the caramelized onions. Sprinkle with the petals of edible flower blossoms, if desired, shaved curls of fresh Parmesan, and a grind of black pepper.
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