Ingredients
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1/4 cup extra virgin olive oil
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1/4 cup chicken stock
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3 tablespoons lemon juice
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2 tablespoons chopped fresh basil or 1 teaspoon dried basil
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2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano
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1 teaspoon Dijon mustard
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 red onion
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4 boneless skinless chicken breasts
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8 cups torn salad greens
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3/4 cup feta cheese, crumbled
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2 teaspoons jalapeno peppers, minced
Instructions
- In small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside.
- Place saucepan over low heat to warm vinaigrette.
- Cut onion into 1/2 inch thick rounds.
- Brush both sides of onion and chicken with reserved vinaigrette.
- Place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside.
- Cut chicken into 1/2 inch thick slices.
- Separate onion into rings.
- In salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated.
- Sprinkle with feta chees and remaining fresh basil and oregano.
- Serve immediately.