Low Fat Salad Recipes

Ingredients:

5 tbsp lemon juice
3 tbsp soy sauce
2 cl garlic, peeled and choppe
1/8 tsp black pepper, ground
1 tsp basil
8 oz chicken breast halves without skin
1 red onion, trimmed and sliced
1 light vegetable cooking oil
1 lb mixed salad greens, = 6 cups
1 tbsp blue cheese, crumbled
1 medium tomatoes, cored and wedged
4 tbsp lemon juice
4 tbsp balsamic vinegar
2 cl garlic, peeled
2 tsp basil

Instructions:

Recipe by: Rosie Daley from "In the Kitchen with Rosie" 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 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 lightl
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 thi

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.

Servings: 4