Grilled Chicken Salad with Spring Vegetables
Ingredients
- 1 Red onion; sliced
- 2 tb Fresh rosemary
- 1/3 c olive oil
- 6 Heads bibb lettuce; washed
- 1/2 c Country ham; diced
- 1/2 lb Gorgonzola or stilton
- 1 ts Dijon mustard
- Salt and pepper
- 1/2 c Sundried tomatoes; blanched,
- 4 Whole boneless; skinless
- 1 tb Lemon juice
- ; breasts
- 1 Red pepper; julienned
- 1 Yellow pepper; julienned
- Salt and pepper
- ; into thirds
- 3 tb olive oil
- 1/2 c Water chestnuts; sliced
- 1/2 lb Asparagus; blanched and cut
Instructions
- 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. Yield: 6 servings Recipe by: CHEF DU JOUR SHOW #DJ9431 - KATHY CARY
