Chicken Salad with Thyme and Red-Onion Vinaigrette Serving Size : 4 1 small red onion 1/2 head romaine lettuce 1/2 head red leaf lettuce 1 1/2 pounds chicken breasts (4 large or 6 medium) -- skinless, boneless 1 tablespoon minced fresh thyme 3 tablespoons balsamic or red wine vinegar Salt Fresh ground pepper 1/3 cup oil 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 sauté, 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.