1. Preheat grill to medium heat.
2. In medium bowl, combine olive oil, chicken broth, lemon juice, basil, oregano, Dijon mustard, lemon pepper seasoning and salt.
3. Place half the mixture in saucepan and set aside.
4. Brush remaining vinaigrette over chicken breast halves and onion rings.
5. Grill chicken breast halves, and onion rings covered over direct heat for 12 minutes or until the chicken juices run clear, turning once at the 6 minute mark.
6. Slice chicken into 1/2-inch slices.
7. layer romaine, onion, chicken, red pepper and cheese on individual salad plates or serving platter.
8. Heat reserved vinaigrette over low heat.
9. Drizzle over chicken salad. |
