Step 1

In a shallow pan, whisk together 2 Tablespoons olive oil and 2 Tablespoons mustard (I like the texture of country Dijon but any Dijon will do).

Step 2

Add the chicken breasts to the dish, turning to completely coat in the mustard mixture. Cover and refrigerate for at least 30 minutes.

Step 3

Meanwhile: Cut asparagus into bite sized pieces.

Step 4

Heat a large skillet over medium heat. Add 1 Tablespoon olive oil and heat until shimmery. Add the asparagus and cook, stirring frequently, for a minute or two.

Step 5

Add the onion and bell pepper slices to the skillet. Continue cooking, stirring frequently, until crisp-tender.

Step 6

When you are ready to cook, season the chicken with salt and pepper and grill over hot coals, or under the broiler, cooking approximately 7 minutes on each side, or until cooked through (to an internal temperature of 165F.)

Step 7

Allow cooked chicken to rest for 5 minutes. Slice thinly, against the grain.

Step 8

Set aside to cool to room temperature.

Step 9

In a large bowl, toss together the chicken, asparagus, onion, and bell pepper. Add the remaining 1 Tablespoon of mustard and 1 Tablespoon of oil. Toss to coat.

Step 10

Add the blue cheese crumbles. Toss gently. Season with salt and pepper to taste

Step 11

Serve salad chilled or at room temperature. It can even be made the day before and stored in the refrigerator until ready to serve.