Grilled chicken salad with spring vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| ⅓ | cup | Olive oil |
| ½ | cup | Water chestnuts, sliced |
| ½ | cup | Sundried tomatoes, blanched, |
| Chopped | ||
| ½ | pounds | Asparagus, blanched and cut |
| Into thirds | ||
| Salt and pepper | ||
| ½ | pounds | Gorgonzola or stilton |
| ½ | cup | Country ham, diced |
| 6 | Heads bibb lettuce, washed | |
Directions
Viniagrette: Whisk together all ingredients and set aside.
Marinate chicken in ½ 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
CHEF DU JOUR KATHY CARY SHOW #DJ9431