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Salads | |
| 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. (Optional, can do these raw)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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