Chicken Salad with Potatoes, Asparagus 

Total time: 30 minutes
   Grilling the chicken breast and vegetables adds the perfect summer flavors to make this salad an easy hit. 

 Ingredients:

• 2 boneless, skinless chicken breasts  or leftover chicken
• 2 medium potatoes
• 8oz (250gr) asparagus
• 3oz (90gr) cherry tomatoes
• 12 small Mozzarella balls
• 1/3 cup sliced radishes
• 1/3 cup green olives
• spinach and/or other spring greens for 2 large salads
• 1 tbs snipped basil
• 1 tbs snipped chives
• 1 tbs snipped parsley
• 1 tbs olive oil for potatoes
• Marinade for chicken
• 1 tbs red wine vinegar
• 1 tbs Dijon-style mustard
• 2 tbs olive oil
• 1/2 tsp paprika
• Vinaigrette
• 1 tbs ketchup
• 1 tbs sherry vinegar
• 1 tsp Dijon mustard
• 3 tbs good olive oil

 Instructions:

• Chicken: 
• In small bowl whisk together marinade for chicken, pour over chicken and set aside to marinate. 
• When ready, remove chicken from marinade and cook on barbecue for 14 - 18 minutes, turning once.
• OR sauté for about the same amount of time - or until done.
• Vegetables: 
• Cut potatoes into large bite-size pieces. 
• Trim and cut asparagus into 2" (5cm) lengths.
• Toss potatoes with oil and cook on barbecue grill in grill pan, stirring frequently, for about 25 minutes or until brown and done. 
• Add asparagus for the last 10 minutes of cooking time, stirring to combine with potatoes and oil in pan.
• OR sauté in large skillet until browned and cooked through, about 20 minutes, adding the asparagus for the last 7 minutes. 
• Salad:  
• Make vinaigrette: In small bowl whisk mustard, ketchup and vinegar. 
• Slowly add oil whisking constantly.  You may have to stop adding oil and just whisk periodically - you don't want to see the oil separately - it should be incorporated as it goes into the mixture.
• Prepare spinach and lettuce, tear if needed and put in a large salad bowl.
• Cut tomatoes, olives in half and add to salad.
• Slice radishes, snip herbs and add to salad. 
• Add mozzarella to salad. 
• Add 2 - 3 tbs vinaigrette and mix well.
• Remove vegetables and chicken.
• Slice chicken.
• Add chicken and vegetables to salad, drizzle with remaining vinaigrette, toss gently and serve.