| 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.
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