Title: Grilled Chicken Salad with Spring Vegetables
Categories: Dujour02
Yield: 1 servings

--------------------------------VINAIGRETTE--------------------------------
1 tb Lemon juice
3 tb Olive oil
1 ts Dijon mustard
Salt and pepper
4 Whole boneless; skinless
-chicken
; breasts
2 tb Fresh rosemary
1 Red pepper; julienned
1 Yellow pepper; julienned
1 Red onion; sliced
1/3 c Olive oil
1/2 c Water chestnuts; sliced
1/2 c Sundried tomatoes; blanched,
-chopped
1/2 lb Asparagus; blanched and cut
; into thirds
Salt and pepper
1/2 lb Gorgonzola or stilton
1/2 c Country ham; diced
6 Heads bibb lettuce; washed

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

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9431 - KATHY CARY

Converted by MM_Buster v2.0l.