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Recipe courtesy of Kathy Cary

Show: Chef Du Jour

Episode: Kathy Cary

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Total:: 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
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

My Private Notes

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