Viniagrette: Whisk together all ingredients and set aside.
Marinate chicken in 1/2 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
Recipe Courtesy of Kathy Cary