Grilled Chicken Paillard with Grilled Red Onion and Asparagus Salad

• 6 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
• 2 large red onions, cut into 1/2-inch-thick disks
• 1 bunch of thin asparagus, trimmed of thick woody ends
• Salt and freshly ground black pepper
• 4 medium-size plastic food storage bags
• 4 6- to 8-ounce boneless, skinless chicken breast halves
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar (eyeball it)
• 20 fresh basil leaves, coarsely chopped or torn
• 5 cups chopped romaine lettuce
• 1/2 pint grape tomatoes, cut in half
• Crusty bread

1. Preheat an outdoor grill or grill pan until very hot.
2. Drizzle EVOO over the onion disks and the asparagus and season with salt and pepper.
3. Place the onions and asparagus on the grill.
4. Grill the onions for 3 to 4 minutes on each side, or until charred and slightly tender.
5. Grill the asparagus, turning frequently, for 2 to 3 minutes, or until tender.
6. Coarsely chop the grilled onions and asparagus and reserve in a salad bowl.
7. While the veggies are grilling, prepare the chicken paillard.
8. Sprinkle a little water in four medium-size food storage bags.
9. Place 1 chicken breast in each bag and seal it up, pushing out any excess air.
10. Using the bottom of a heavy pot or pan, pound each breast until flat and thin, just shy of bustin out of the bag.
11. In a large shallow bowl, combine the lemon juice, 3 tablespoons of the EVOO, salt, and pepper.
12. Add the pounded chicken breasts to the bowl and coat evenly.
13. Transfer the seasoned chicken in a single layer to the hot grill and cook for 3 or 4 minutes on each side.
14. While the chicken is grilling, make the dressing.
15. In a small bowl, combine the Dijon mustard, white wine vinegar, salt, and pepper.
16. In a slow steady stream, whisk in the remaining 3 tablespoons of EVOO.
17. To the salad bowl with the chopped grilled onions and asparagus, add the basil, chopped romaine lettuce, and grape tomatoes.
18. Drizzle the dressing over the salad and toss to coat and combine.
19. Serve the grilled chicken with the grilled red onion and asparagus salad and some crusty bread.

extravirgin olive oil, red onions, thin, salt, storage bags, chicken, lemon, mustard, white wine vinegar, basil, romaine lettuce, grape tomatoes, crusty bread

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-paillard-with-grilled-red-onion-and-asparagus-salad-374313 (may not work)