Title: Grilled chicken salad with spring vegetables
 Categories: 
      Yield: 4 Servings
 
           Vinaigrette-
      1 tb Lemon juice
      3 tb Olive oil
      1 ts Dijon mustard
           Salt and pepper
      4    Whole boneless, skinless
           Chicken breasts
      2 tb 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
 
  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