5 tablespoon olive oil
3 tablespoon fresh lemon juice
1/2 teaspoon Tabasco sauce
1/2 teaspoon thyme -- dried
2 boneless skinless chicken
breast halves
4 slices red onion -- 1/3 - 1/2 "
thick
4 cups romaine lettuce -- torn
1/2 cup feta cheese -- crumbled
Instructions:
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.)
Prepare charcoal or gas grill (medium-high heat). Set saucepan with
remaining dressing at edge of grill to warm. Grill chicken and onion
slices until just cooked through, about 5-6 minutes per side. Transfer
chicken and onion to plate. Cut chicken crosswise into thin slices.
Separate onion into rings. Place lettuce in large bowl. Add chicken
and onion. Add warm dressing and toss to coat. Season salad to taste
with salt and pepper. Divide salad between 2 plates. Sprinkle half
of feta cheese over each and serve.
