Vidalia-Grilled Chicken Breasts on Toast

Place chicken breast in a resealable plastic bag with 1 cup salad dressing.  Seal and refrigerate for 2 to 3 hours or overnight.  

Peel and slice onion into 1/2-inch slices.  Place in a separate resealable plastic bag with 1 cup salad dressing.  Seal and refrigerate. 

Remove onion from dressing.  Discard dressing. Poke a wooden skewer through centers of the onion slices, carefully pushing the skewer all the way through the onion slice and out the other side.

Remove chicken from dressing.  Discard dressing.  Place chicken on an uncovered grill over medium heat. Grill for 12 to 15 minutes or until tender and no longer pink, turning once. 

Grill the onions, flipping occasionally, until browned and lightly charred, about 10 to 15 minutes.  Remove and discard skewers. 

Grill the toast 5 to 10 minutes flipping once.

Place a lettuce leaf and tomato slice on each piece of toast.  Top each with a chicken breast and onion slice. 