Recipes for the South Beach Diet or Other Good Carb Diets

5 TB freshly squeezed lemon juice
3 TB low-sodium soy sauce
2 garlic cloves, peeled and chopped
1/8 teaspoon freshly ground black pepper
1 teaspoon dried basil
8 oz boneless, skinless chicken breast
1 large red onion, cut into 1/8 inch rounds
olive oil cooking spray
1 lb mixed salad greens (6 cups)
1 TB crumbled bleu cheese
1 medium tomato, cored and cut into 8 wedges

Dressing:
4 TB lemon juice
4 TB balsamic vinegar
2 garlic cloves, peeled
2 teaspoons dried basil

Directions
1. Whisk together thoroughly the lemon juice, soy sauce, garlic, black pepper, and basil in large bowl and set aside.
2. Place chicken on plastic wrap spread on a work surface and cover it w/ a second sheet. Pound gently w/ a mallet. Flip pieces of chicken over, recover with wrap, and pound to ¼-inch thickness.
3. Transfer chicken to marinade bowl and cover. Marinate refrigerated for at least 30 minutes.
4. Preheat grill or broiler. Place onion rounds in a single layer on baking sheet and spray lightly with cooking spray, coating both sides.
5. Remove chicken from marinade and place alongside the onion rings. Grill/Broil both for 5 minutes per side.
6. Let chicken cool, and slice thinly. Spread an even amount of mixed greens on 4 salad plates; Scatter the onion rounds and then the sliced chicken on top. Sprinkle ¾ teaspoon bleu cheese over each.
7. Garnish w/ a tomato wedge.

Filed under: Salads and Dressings, Phase 1