Chicken, Asparagus and Balsamic Salad

By mhatkinson

Ingredients

• For the vinaigrette:
• 2 tablespoons balsamic vinegar
• 2 About 2 teaspoons Dijon-style mustard
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Large pinch finely chopped fresh rosemary leaves
• For the salad:
• 1 About 1 pound boneless, skinless chicken breats
• Salt and freshly ground black pepper
• 1/2 large red onion, cut into thin wedges
• 2 About 2 tablespoons olive oil for brushing
• 12 to 16 ounces asparagus, ends trimmed
• 1 bell pepper (preferably red, orange or yellow), stemmed and seeded and thinly sliced

Details

Servings 4

Preparation

Step 1

For the vinaigrette: In a large bowl, whisk together the vinegar, mustard, salt and pepper. Whisking constantly, add the oil in a steady stream and whisk until incorporated. Add the rosemary, taste and adjust the ingredients accordingly. Set aside.

For the salad: Season the chicken with salt and pepper to taste.

Preheat the broiler. Line 2 broiler pans or baking sheets with foil. Place the onions on the foil, drizzle with a little oil, toss to coat and spread in an even layer. Repeat with the asparaagus and then the bell pepper, spreading them to form a single layer but keeping the different vegetables separate. Broil, turning once or twice, until softened and lightly browned, about 8 minutes for the onions and asparagus, a few more minutes for the bell pepper. It may be necessary to transfer 1 vegetable to a plate before the rest are done. Set aside to cool to room temperature.
While the vegetables cool, brush the chicken with oil, place on the foil and broil, turning once, until cooked through, 6 to 8 minutes total. Transfer to a cutting board, set aside to cool slightly and thinly slice.
Transfer the room-temperature vegetables and chicken to a bowl. Whisk the vinaigrette to recombine, pour over the chicken and vegetables and toss to combine. (If you toss the vegetables with the vinaigrette while still hot, they will turn soggy.) Serve immediately or cover and refrigerate for up to several hours.