| 1 | Whisk olive oil, lemon juice, pepper sauce and thyme to blend in small saucepan over low heat. |
| 2 | Season dressing to taste with salt and pepper. |
| 3 | Arrange chicken and onion slices on plate. |
| 4 | Spoon 2 tablespoons dressing over chicken and onions and turn to coat. |
| 5 | Let chicken stand for 5 minutes. |
| 6 | (can be prepared up to 4 hours ahead. |
| 7 | Cover and refrigerate). |
| 8 | Prepare barbecue grill (medium-high heat). |
| 9 | Set saucepan with remaining dressing at edge of grill to warm. |
| 10 | Grill chicken and onion slices until just cooked through, about 5-6 minutes per side. |
| 11 | Transfer chicken and onion to plate. |
| 12 | Cut chicken crosswise into thin slices. |
| 13 | Separate onion into rings. |
| 14 | Place lettuce in large bowl. |
| 15 | Add chicken and onion. |
| 16 | Add warm dressing and toss to coat. |
| 17 | Season salad to taste with salt and pepper. |
| 18 | Divide sald between 2 plates. |
| 19 | Sprinkle half of feta cheese over each and serve |
