Recipe courtesy of Kathy Cary

Grilled Chicken Salad with Spring Vegetables

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  • Level: Easy
  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. Viniagrette: Whisk together all ingredients and set aside.
  2. 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.
  3. Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
  4. Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
  5. Line plates with bibb lettuce and place chicken salad on top

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