Grilled Chicken Salad with Spring Vegetables

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
  • 1/3 cup olive oil
  • 1/2 cup water chestnuts, sliced
  • 1/2 cup sundried tomatoes, blanched, chopped
  • 1/2 pound asparagus, blanched and cut into thirds
  • Salt and pepper
  • 1/2 pound Gorgonzola or stilton
  • 1/2 cup country ham, diced
  • 6 heads bibb lettuce, washed
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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