Grilled Chicken Salad

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:
Whisk together thoroughly the lemon juice, soy sauce, garlic, black pepper, and basil in large bowl and set aside.
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.
Transfer chicken to marinade bowl and cover. Marinate refrigerated for at least 30 minutes.
Preheat grill or broiler. Place onion rounds in a single layer on baking sheet and spray lightly with cooking spray, coating both sides.
Remove chicken from marinade and place alongside the onion rings. Grill/Broil both for 5 minutes per side.
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.
Garnish w/ a tomato wedge.