Ingredients
1/4 cup olive oil1/4 cup chicken broth3 tablespoons lemon juice1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon Dijon mustard1/4 teaspoon salt1/4 teaspoon lemon-pepper seasoning4 boneless skinless chicken breast halves (4 ounces each)1 large red onion, sliced and separated into rings10 cups torn romaine1 medium sweet red pepper, chopped3/4 cup crumbled feta cheese
Preparation
In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings.
Grill chicken and onion, covered, over medium heat for 12 minutes or until a thermometer reads 170°. Cut chicken into 1/2-in. slices.
In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad.
