2 skinless, boneless chicken breasts
1/2 cup olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon tobasco sauce
1/2 teaspoon dried thyme
4 slices, red onion
4 cups romaine lettuce, shredded
1/2 cup feta cheese, crumbled
salt and pepper to taste

Combine olive oil, lemon juice, tobasco and thyme in a small saucepan over a low heat. Stir until even. Season with salt and pepper to taste. Place chicken breasts and onion slices on a plate. Drizzle 2 tablespoons of the dressing over them. Turn to coat. Let sit between 5 minutes and 4 hours. Preheat grill. Place chicken on grill and cook about 5 to 6 minutes per side when one side is done add the onion slices. When done remove from grill and cut chicken into thin strips. Seperate onion slices into rings. Toss chicken, lettuce and onion together on individual plates. Top with remaining dressing and feta cheese and serve.