1/4 cup olive oil 1-1/2 teaspoons fresh lemon juice 1-1/2 teaspoons gf Dijon mustard 1 pound skinless, boneless chicken breast 1/4 pound asparagus, cut into 1" pieces 1/2 red bell pepper, cut into 1" strips 1/2 yellow bell pepper, cut into 1" strips 1/2 red onion, thinly sliced 1 teaspoon fresh rosemary, chopped 1/4 cup oil packed, sun-dried tomatoes, coarsely chopped 1/4 pound Monterey Jack cheese, grated 1/4 cup gf proscuitto Gourmet greens
Directions
In a bowl, mix together 1-1/2 Tablespoons oil, lemon juice, mustard and 1/4 teaspoon salt and pepper. Add chicken breasts and turn to coat. Cover and marinate at room temperature for 1 hour. Cook asparagus in a large skillet of boiling water for 2 minutes. Drain and rinse with cold water, set aside. Grill chicken on lightly oiled grill rack for 4 minutes per side, until cooked through. Cool. Heat 1 Tablespoon oil in a large skillet and saute the bell peppers and onion, about 2 minutes. Cut the chicken into bite-size slices. Place chicken in a large bowl and toss with the rosemary. Stir in the pepper and onion mixture, asparagus and sun-dried tomatoes. Add the cheese, proscuitto and remaining oil, toss well. Season with salt and pepper. Serve chicken salad over greens on individual plates.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
