Grilled Chicken Salad with Spring Vegetables

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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