Grilled Chicken Salad With Spring Vegetables

The enjoyment of God is the only happiness with which our souls can be satisfied. To go to heaven, fully to enjoy God, is infinitely better than the most pleasant accommodations here. Fathers and mothers, husbands, wives, or children, or the company of earthly friends, are but shadows, but God is the substance. These are but scattered beams, but God is the sun. These are but streams. But God is the ocean.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Dujour02	1	Servings

INGREDIENTS

1	T	Lemon juice
3	T	Olive oil
1	t	Dijon mustard
		Salt and pepper
4		Whole boneless, skinless
		chicken
		breasts
2	T	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

INSTRUCTIONS

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.

A Message from our Provider:

“Lust and selfishness do not equal love”