attosa
Diamond Post Medal for All Time! 1,246 Posts 
This salad is scrumptious! We call it "Fancy Restaurant Salad" because that's how elegant it can be. The marinade is used for three things: marinating the chicken, as the salad dressing, and as the finishing touch to your caramelized onions. Using one sauce for these three different things gives them their own unique flavour. Try it out for yourself and see!
You can use whatever lettuce and veggies you like for the base of your salad. These are what I had on hand (and love)!
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:
- 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.
- 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.
- 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.
- 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.
- While the onions are cooking, build your salad base with the rest of the lettuce and veggies.
- Pour in half of the reserved marinade you made, and give it a toss.
- Remove chicken from oven and thinly slice. Lay on top of the salad.
- Pour the remaining portion of the reserved marinade into the pan with the onions and stir, cooking until liquid is absorbed.
- Place the onions on top of the chicken. Serve immediately.
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15mhhm15
Diamond Post Medal for All Time! 1,298 Posts June 20, 20190 found this helpful
Totally fancy restaurant quality salad! :) Looks beautifully plated & delicious! Thanks for sharing Attosa.
attosa
Diamond Post Medal for All Time! 1,246 Posts June 20, 20190 found this helpful
Thanks so much, Michelle!! :)
suz1230
Silver Feedback Medal for All Time! 451 Feedbacks June 21, 20190 found this helpful
Your salad looks delicious.:)
attosa
Diamond Post Medal for All Time! 1,246 Posts June 27, 20190 found this helpful
Oh it was so good! Always great for when people come over. Tastes like effort ;)
wordswork
Bronze Feedback Medal for All Time! 170 Feedbacks August 9, 20190 found this helpful
Toosa, this was heavenly! I made it yesterday and wow. Delish! (Of course you know I substituted aquafaba for the oil, and it was simply sublime.)
Could I please share this to my Facebook cookbook page?
xox
attosa
Diamond Post Medal for All Time! 1,246 Posts August 21, 20190 found this helpful
I LOVE THAT YOU MADE IT and it was good enough to post! Always post! Thank you!!!!!!!!!!!!
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