MEDITERRANEAN CHICKEN SALAD

Ingredients

• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1/2 tsp thyme, crumbled
• 1/4 tsp hot pepper sauce
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 boneless skinless chicken breasts
• 4 thick slices red onion
• 8 cups torn romaine lettuce
• 2 tomatoes, cut into wedges
• 12 kalamata olives
• 1/2 cup shredded feta cheese

Directions

1. To prepare dressing, whisk together oil, lemon juice, parsley, thyme, hot pepper sauce, salt and pepper. Place chicken and onion slices separately in double zip-lock plastic bags. Add 1 tbsp of dressing to each bag. Reserve remaining dressing for salad. Squeeze bags to coat chicken and onion with dressing; seal bags. Let stand 10 minutes.
2. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
3. Remove chicken and onion from bags. Run a skewer crosswise through each slice of onion. Grill chicken and onion slices until chicken is cooked through and onion is tender, about 5 - 7 minutes per side. Cool chicken 5 minutes; cut diagonally into slices. Separate onion into rings.
4. Combine chicken, onion rings, lettuce, tomatoes and olives. Toss with reserved dressing. Sprinkle with feta cheese.