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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This tasty salad is fast to assemble, and cleanup's a breeze, assures Dawn Davidson of Thornton, Ontario. Serve with the warmed dressing and crusty bread or rolls, and you have a complete meal that the whole family is sure to love. Ingredients:
1/4 cup olive oil |
1/4 cup chicken broth |
3 tablespoons lemon juice |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon lemon-pepper seasoning |
4 boneless skinless chicken breast halves (4 ounces each) |
1 large red onion, sliced and separated into rings |
10 cups torn romaine |
1 medium sweet red pepper, chopped |
3/4 cup crumbled feta cheese |
Directions:
1. In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings.
2. Grill chicken and onion, covered, over medium heat for 12 minutes or until a meat thermometer reads 170°. Cut chicken into 1/2-in. slices.
3. In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad. Yield: 8 servings.
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