Recipe courtesy of Kathy Cary
Show: Chef Du Jour
Episode: Kathy Cary
Save Recipe Print
Total:
1 hr
Active:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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

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