Grilled Chicken Salad with Spring Vegetables

• 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

1. Viniagrette: Whisk together all ingredients and set aside.
2. Marinate chicken in 1/2 cup vinaigrette for at least 1 hour.
3. Grill chicken, slice in strips and toss with rosemary.
4. Saute peppers and onions briefly in 2 tablespoons olive oil.
5. Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
6. Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil.
7. Toss well.
8. Line plates with bibb lettuce and place chicken salad on top

vinaigrette, lemon juice, olive oil, mustard, salt, chicken breasts, fresh rosemary, red pepper, yellow pepper, red onion, olive oil, water chestnuts, sundried tomatoes, salt, stilton, country ham, bibb lettuce

Taken from www.foodnetwork.com/recipes/grilled-chicken-salad-with-spring-vegetables-recipe.html (may not work)