Dressing: 1/2 cup fresh basil leaves 1/3 cup balsamic vinegar 2 large shallots, chopped 1 garlic clove, chopped 1/4 cup water 1 Tablespoon olive oil 2 Tablespoons honey Salt and freshly ground black pepper to taste
Salad: 4 skinless, boneless chicken breast halves Olive oil 8 cups mixed salad greens 1/4 cup red onion, thinly sliced 1 oz. crumbled gf bleu cheese
Make the dressing: Place the basil, balsamic vinegar, shallots, garlic, water, olive oil and honey in a food processor. Pulse until shallots, garlic and basil are finely chopped and mixture is just blended. Adjust seasonings to taste with salt and freshly ground black pepper.
Place chicken breasts in a zip-lock bag and pour 1/2 cup of the dressing over the chicken. Seal the bag, turn to coat chicken thoroughly. Marinate in the refrigerator for at least one hour or up to 6 hours, turning periodically.
Lightly grease a broiler pan with olive oil. Preheat the broiler.
Remove the chicken from the marinade (discard marinade). Place the chicken on the broiler pan and broil for 6 minutes per side or until cooked through. Transfer the chicken to a plate and tent with foil to keep warm. Let chicken rest for 5 minutes.
Slice chicken into 3/4 inch strips.
In a large salad bowl, toss the greens with the red onion, bleu cheese and remaining dressing. Divide the greens among 4 salad plates and top with sliced chicken. Serve immediately.