Rosey Daley'S Grilled Chicken Salad Recipe

Name: Rosey Daley'S Grilled Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons fresh lemon juice; 3 tablespoons reduced sodium soy sauce; 2 garlic cloves, peeled and chopped; 1/8 teaspoon fresh ground black pepper; 1 teaspoon dried basil; 8 ounces boneless skinless chicken breasts; 1 red onion, trimmed and cut into 1/8-inch rounds (large); light vegetable oil cooking spray; 1 lb salad greens, mixed (6 cups); 1 tablespoon blue cheese, crumbled; 1 tomatoes, medium, cored and cut into 8 wedges; For the dressing; 4 tablespoons fresh lemon juice; 4 tablespoons balsamic vinegar; 2 garlic cloves, peeled; 2 teaspoons dried basil

Servings: persons

5 tablespoons fresh lemon juice
3 tablespoons reduced sodium soy sauce
2 garlic cloves, peeled and chopped
1/8 teaspoon fresh ground black pepper
1 teaspoon dried basil
8 ounces boneless skinless chicken breasts
1 red onion, trimmed and cut into 1/8-inch rounds (large)
light vegetable oil cooking spray
1 lb salad greens, mixed (6 cups)
1 tablespoon blue cheese, crumbled
1 tomatoes, medium, cored and cut into 8 wedges
For the dressing
4 tablespoons fresh lemon juice
4 tablespoons balsamic vinegar
2 garlic cloves, peeled
2 teaspoons dried basil

1
Whisk together thoroughly he lemon juice, soy sauce, garlic, black pepper and basil in a large bowl and set aside.
2
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 pount the second side to a thickness of 1/4 inch. Transfer the chicken to the marinade bowl and cover. Marinate in the refrigerator for at least 30 minutes.
3
Prepar the grill or broiler.
4
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 hicken 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.
5
Spread an even amount of the mixed greens on 4 salad plates, scatter the onion rounds and the sliced chicken on top. Sprinkle 3/4 teaspoon blue cheese over each. Garnish with the tomato wedges.
6
Combine all the dressing ingredients 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.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 tablespoons fresh lemon juice, 3 tablespoons reduced sodium soy sauce, 2 garlic cloves, peeled and chopped, 1/8 teaspoon fresh ground black pepper, and more.

Yes, Rosey Daley'S Grilled Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rosey Daley'S Grilled Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions