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
• 1/2 pound Gorgonzola or stilton
• 1/2 cup country ham, diced
• 6 heads bibb lettuce, washed

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Instructions

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