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
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.