|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Mesquite Grille Flavor (1.5 lbs.)|
|1||large sweet onion, cut into 4 thick slices|
|4||medium Bliss potatoes, par-boiled and halved or Yukon Gold potatoes|
|1||tablespoon olive oil|
|1/4||cup crumbled bleu cheese|
|1/4||cup white wine vinaigrette|
Grill chicken breasts 3-4 minutes per side or until firm to the touch. Remove from the grill and keep warm.
Arrange asparagus on a baking sheet with thickly sliced onions and potato halves. Brush oil onto vegetables and grill 4-6 minutes, turning once, until tender and marked. Remove from heat.
Divide the vegetables and potatoes among 4 plates. Sprinkle each plate of vegetables with 1 tablespoon bleu cheese crumbles and top with a grilled chicken breast. Drizzle each plate with 1 tablespoon vinaigrette.