BBQ |
Grilled Lemon-Pepper Chicken Salad |
5 tablespoon olive oil 3 tablespoon fresh lemon juice 1/2 teaspoon tabasco sauce 1/2 teaspoon thyme -- dried 2 each boneless skinless chicken 1 breast halves 4 slice red onion -- 1/3 - 1/2 1 thick 4 cup romaine lettuce -- torn 1/2 cup feta cheese -- crumbled |
Whisk olive oil, lemon juice, pepper sauce and thyme to blend in small saucepan over low heat. Season dressing to taste with salt and pepper. Arrange chicken and onion slices on plate. Spoon 2 tablespoons dressing over chicken and onions and turn to coat. Let chicken stand for 5 minutes. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)
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