Caramelized Onion Balsamic Chicken Salad

Prep Time: 20 minutes plus marinating time

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 3-4 servings

Ingredients:

• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp lemon juice
• 2 tsp lemon zest
• 2 Tbsp brown sugar
• 1 tsp dried rosemary
• 1 Tbsp mustard
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 2 large chicken breasts
• 1/2 onion, sliced
• 1/2 head lettuce
• 2 tomatoes, sliced
• 1/2 carrot shavings
• steamed asparagus bits
• steamed broccoli bits

Steps:

1. In a bowl, whisk together oil, vinegar, soy sauce, Worcestershire sauce, lemon juice, lemon zest, brown sugar, rosemary, mustard, salt, pepper, and garlic powder. Take half and reserve in a little bowl or jar.

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2. The non-reserved portion will be your chicken marinade. Place chicken in bowl and cover with marinade. Use your whisk or a fork press marinade into chicken, almost like you're gently tenderizing it. Cover and place in fridge for 4 hours to overnight.

3. Preheat oven to 400 F. I used my large toaster oven. Line a baking sheet and place chicken on top. Bake in oven for 20-25 minutes, until internal temperature is 165 F.

4. While chicken is cooking, it's time to caramelize the onions. Grease a pan and place over high heat. Add onions and cook until edges are browning, then bring the heat down to low. Add a bit of salt, then cook, stirring frequently, until onions are browned and very soft. If at any time it looks dry, add a bit of water. Keep cooking. This will take about the same time it will take the chicken to cook.

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5. While the onions are cooking, build your salad base with the rest of the lettuce and veggies.

6. Pour in half of the reserved marinade you made, and give it a toss.

7. Remove chicken from oven and thinly slice. Lay on top of the salad.

8. Pour the remaining portion of the reserved marinade into the pan with the onions and stir, cooking until liquid is absorbed.

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9. Place the onions on top of the chicken. Serve immediately.