Grilled chicken salad with asparagus and blue cheese

  • Time cooking time: 1 hour
  • Yield Serves 6


    1/2 cup olive oil
    1 tablespoon lemon juice
    1 teaspoon Dijon mustard
    salt and pepper to taste
    2 1/4 pounds skinless, boneless chicken breast halves
    1/2 pound asparagus, stems trimmed and peeled
    1 red pepper, cut into matchsticks
    1 yellow pepper, cut into matchsticks
    1 small red onion, halved lengthwise and thinly sliced
    2 teaspoons fresh rosemary, finely chopped
    1/2 cup oil-packed sun-dried tomato halves, patted dry and coarsely chopped
    3 ounces drained canned water chestnuts, thinly sliced
    1/2 pound Gorgonzola or Stilton cheese, crumbled
    1/2 pound finely diced ham
    3 bibb lettuce, leaves separated


    Whisk 3 tablespoons of the oil with the lemon juice, mustard and 1/2 teaspoon each of salt and pepper.
    Add the chicken breast and turn to coat. Cover and marinate at room temperature for 1 hour.
    In a large skillet of boiling salted water, cook the asparagus until crisp tender. Drain, rinse with cold water and drain again.
    Cut the asparagus into 1 1/2 inch lengths.Grill or panfry the chicken until nicely browned and cooked through. Let cool.
    Heat 2 more tablespoons of the oil in a large skillet. Add the peppers and onion and cook until crisp tender.
    Cut the chicken into 1/4-inch thick slices. Transfer to a bowl, add the rosemary and toss.
    Stir in the pepper mixture, asparagus, sun-dried tomatoes and water chestnuts.
    Add the cheese, ham and remaining 3 tablespoons oil and toss well. Season with salt and pepper.
    Serve the salad on lettuce leaves.
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