Instructions: PREPARATION: Cut onion into paper-thin slices and separate into rings. Wash and spin-dry lettuces; tear leaves into pieces, and chill. Cut chicken into 1-inch cubes and sprinkle with thyme and salt and pepper. Heat 1/2 of the oil in a large frying pan over medium-high heat until hot but not smoking. Add the chicken and sauta, stirring frequently, until just cooked through, about 5 minutes. Add the vinegar, stirring with a wooden spoon to deglaze the bottom of the pan. Remove pan from heat and stir in the onion and remaining oil. Season to taste with salt and pepper. Recipe can be prepared to this point a few hours ahead. Set chicken and vinaigrette aside separately in covered containers.

SERVING: Arrange chilled lettuce on salad plates and top with chicken and red-onion vinaigrette.

Description: "A zingy spring or summer salad, good warm or at room temperature." Cuisine: "American"

Sandy Says: This is a recipe that I am having for my friends bridal shower in July.

NOTES : Pungent thyme is a natural accompaniment to sweet red onion in this salad. You can serve the salad warm or prepare it a few hours ahead of time and serve it at room temperature.

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THYME: Any dish that can benefit from aromatic flavoring will be enhanced by the soothing, ripe fragrance of thyme. A bushy plant with woody stems and tiny grey-green or purplish leaves, thyme grows in dry chalky soil.

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