Recipe courtesy of Kathy Cary

Grilled Chicken Salad with Spring Vegetables

Name: Grilled Chicken Salad with Spring Vegetables
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
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; 1/2 pound Gorgonzola or stilton; 1/2 cup country ham, diced; 6 heads bibb lettuce, washed

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Level: Easy
Total: 1 hr

Prep: 45 min
Cook: 15 min

Yield: 6 servings

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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

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