Yield: 4 Servings
|¾ cup||Oil-and-vinegar salad dressing|
|4||Skinless; boneless chicken thighs or breast halves, (1 to 1 1/2 lbs.)|
|1½ cup||Diced plum tomatoes|
|1 large||Red onion; sliced 1/4" thick, (do not separate rings)|
|1||Bag; (10 oz.) mixed salad greens|
|½||English cucumber; cut in half lengthwise and thinly sliced|
Work Time: 15 minutes Total Time: 40 minutes 1. Pour ⅓ cup dressing over chicken; marinate 15 minutes. Pour remaining dressing over tomatoes and set aside.
2. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side, or until cooked through.
3. To serve: Toss salad greens and cucumber slices and arrange on dinner plates. Slice chicken and arrange with onion slices over greens; top with tomato vinaigrette.
Posted to JEWISH-FOOD digest Volume 98 #036 by BNLImp <BNLImp@...> on Jan 20, 1998