Instructions: Combine the soy sauce, olive oil, oregano, thyme, basil, onion powder, garlic powder and black pepper to make a marinade. Toss the chicken breasts with the marinade and refrigerate them for 4 hours or overnight. If necessary, this can be done right before grilling.

Prepare the grill.

Place the chicken breasts on a hot grill, close the grill and grill them for 3 to 4 minutes on each side, with the lid down. Remove the breasts and let them rest for a minute before you slice them.

To serve the salads, toss the lettuces lightly with the Lemon Vinaigrette. Mound about 2 cups of lettuces per full size plate. Top each with the slices of chicken and the caramelized onions. Sprinkle with the petals of edible flower blossoms, if desired, shaved curls of fresh Parmesan, and a grind of black pepper.

This recipe yields 4 servings.

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