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1
Preheat an outdoor grill or grill pan until very hot.
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2
Drizzle EVOO over the onion disks and the asparagus and season with salt and pepper.
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3
Place the onions and asparagus on the grill.
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4
Grill the onions for 3 to 4 minutes on each side, or until charred and slightly tender.
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5
Grill the asparagus, turning frequently, for 2 to 3 minutes, or until tender.
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6
Coarsely chop the grilled onions and asparagus and reserve in a salad bowl.
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7
While the veggies are grilling, prepare the chicken paillard.
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8
Sprinkle a little water in four medium-size food storage bags.
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9
Place 1 chicken breast in each bag and seal it up, pushing out any excess air.
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10
Using the bottom of a heavy pot or pan, pound each breast until flat and thin, just shy of bustin out of the bag.
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11
In a large shallow bowl, combine the lemon juice, 3 tablespoons of the EVOO, salt, and pepper.
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12
Add the pounded chicken breasts to the bowl and coat evenly.
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13
Transfer the seasoned chicken in a single layer to the hot grill and cook for 3 or 4 minutes on each side.
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14
While the chicken is grilling, make the dressing.
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15
In a small bowl, combine the Dijon mustard, white wine vinegar, salt, and pepper.
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16
In a slow steady stream, whisk in the remaining 3 tablespoons of EVOO.
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17
To the salad bowl with the chopped grilled onions and asparagus, add the basil, chopped romaine lettuce, and grape tomatoes.
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18
Drizzle the dressing over the salad and toss to coat and combine.
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19
Serve the grilled chicken with the grilled red onion and asparagus salad and some crusty bread.
