Grilled chicken salad with spring vegetables

4 servings

Ingredients

Quantity Ingredient
Vinaigrette-
1 tablespoon Lemon juice
3 tablespoons Olive oil
1 teaspoon Dijon mustard
Salt and pepper
4 Whole boneless, skinless
Chicken breasts
2 tablespoons Fresh rosemary
1 Red pepper, julienned
1 Yellow pepper, julienned
1 Red onion, sliced
⅓ cup Olive oil
½ cup Water chestnuts, sliced
½ cup Sundried tomatoes, blanched,
Chopped
½ pounds Asparagus, blanched and cut
Into thirds
Salt and pepper
½ pounds Gorgonzola or stilton
½ cup Country ham, diced
6 Heads bibb lettuce, washed

Directions

Viniagrette: Whisk together all ingredients and set aside.

Marinate chicken in ½ cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.

Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.

Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.

Line plates with bibb lettuce and place chicken salad on top.

Yield: 6 servings

CHEF DU JOUR KATHY CARY SHOW #DJ9431

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