---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Cheese, Low-fat/low, Garlic
       Yield: 4 servings
       5 tb Lemon juice
       3 tb Soy sauce
       2    Cloves garlic -- peeled and
     1/8 ts Black pepper -- ground
       1 ts Basil
       8 oz Chicken breast halves
            Without skin
       1    Red onion -- trimmed and
            Light vegetable cooking oil
       1 lb Mixed salad greens -- = 6
       1 tb Blue cheese -- crumbled
       1 md Tomatoes -- cored and
       4 tb Lemon juice
       4 tb Balsamic vinegar
       2    Cloves garlic -- peeled
       2 ts Basil
   Whisk together thoroughly the lemon juice, soy sauce,
   garlic, black pepper, and basil in a large bowl and
   set aside.
   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 pound
   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.
   Preheat the grill or broiler.
   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 chicken 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.
   Spread an even amount of the mixed greens on 4 salad
   plates, scatter the onion rounds and then the sliced
   chicken on top.  Sprinkle 3/4 teaspoon blue
   cheese over each.  Garnish with the tomato wedges.
   Combine the dressing ingredients (lemon juice,
   vinegar, garlic and basil) 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.
   Recipe By     : Rosie Daley from “In the Kitchen with