Grilled Chicken Salad with Asparagus and Blue Cheese

This is my fun twist on chicken salad. Colorful and flavorful, it’s a one-dish meal that’s my go-to when I need to make lunch for a group.

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

5 tablespoons olive oil, divided

6 tablespoons Dijon mustard, divided

1 bunch (about 1 pound) asparagus, tough woody ends snapped off and discarded

1/2 cup thinly sliced red onions (1 small onion)

1/2 cup thinly sliced red bell peppers (1 small pepper)

1/2 cup thinly sliced yellow bell peppers (1 small pepper)

Vegetable oil, for the grates

Kosher salt and freshly ground black pepper

1/2 cup crumbled blue cheese or Gorgonzola

In a shallow nonreactive dish just large enough to hold the chicken in a single layer, stir together 2 tablespoons of the olive oil and 4 tablespoons of the mustard. Add the chicken and toss to coat. Cover, refrigerate, and marinate for 30 minutes.

While the chicken is marinating, prepare the vegetables. Cut the asparagus into 2-inch pieces. Over high heat, bring a medium pot of salted water to a boil. Add the asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus and rinse with cold water to cool. Reserve.

In a large skillet over medium-high heat, warm 1 tablespoon of the olive oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onions, red bell peppers, and yellow bell peppers. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Refrigerate to cool.

Heat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Generously season the marinated chicken with the salt and pepper. Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill and let it rest for 5 minutes. Slice thinly against the grain. Refrigerate until cool.

In a large bowl, toss the chicken with the asparagus, red onions, red bell peppers, and yellow bell peppers. Add the remaining 2 tablespoons of oil and 2 tablespoons mustard and toss to coat. Add the crumbled blue cheese and toss. Season with salt and pepper to taste. Serve chilled or at room temperature.

Serves 4 to 6.

Cooking Tip: I prefer to sauté the peppers and onions individually so that they keep their vibrant colors.

Marinate: 30 minutes.