Grilled Chicken Salad with Spring Vegetables |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 |
salt and pepper |
1/2 pound gorgonzola or stilton |
1/2 cup country ham, diced |
6 heads bibb lettuce, washed |
Directions:
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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