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1
Take the chicken breasts, remove any fat.
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2
Place 1 chicken breast between pieces of plastic wrap and flatten with a meat mallet, until about 1/4-1/2 inch thick.
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3
Repeat for the remaining chicken.
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4
Place chicken into a large baking dish.
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5
Add the shallots, 1/4 of the olive oil, and the juice of 2 lemons (not the seeds).
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6
Season with Pepper to taste.
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7
Cover and marinate for 30 minutes, no longer, turning pieces of chicken after 15 minutes.
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8
While chicken is marinating, preheat the grill to high and make the salad.
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9
Place the greens in a large bowl.
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10
Slice the red onion thinly, and add to greens.
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11
Slice the tomatoes into 1/2 inch slices, then in half again and add to greens.
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12
Cover for now.
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13
Once chicken has marinated for 15 minutes, halve the potatoes and place in a pot.
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14
Add enough chicken broth (at least 1 cup, and water if needed) just to cover the potatoes.
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15
Squeeze the juice of 1 lemon into the pot, season with salt and pepper to taste.
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16
Bring the potatoes to a boil, then reduce heat to medium.
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17
Cook the potatoes about 20 minutes, or until fork tender.
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18
Grill the chicken on high about 5 minutes per side, or until just cooked through.
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19
While chicken is grilling, make the vinaigrette.
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20
Put the Dijon mustard, vinegar, the juice of half a lemon, salt, pepper and garlic powder into a bowl.
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21
Whisk in the olive oil until emulsified.
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22
Set aside.
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23
Drain potatoes when done, place back into pot.
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24
Drizzle a few tablespoons of olive oil onto the potatoes, salt, pepper, a tsp of lemon zest, juice of 1/2 a lemon, and the chopped basil.
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25
Mix to combine.
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26
To serve, place salad onto a large platter in 1 corner.
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27
Place potatoes into another corner.
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28
Add the chicken pieces in the remaining space.
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29
Add the dressing on top of the salad, while spooning a small amount onto the chicken breasts as well.
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30
Serve with a few lemon wedges.
