BBQ Chicken Strips, Asparagus & Green Beans in a warm vinaigrette with Jerusalem Artichoke Spears.

Ingredients & Method:

3 whole skinless chicken breasts cut lengthwise into 1 1/2" strips
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp grainy dijon mustard
salt & ground pepper to taste
1/4 cup cold water

In a medium deep dish, mix all ingredients until blended & smooth, add chicken and let marinade. (This can be made the night before or just minutes before grilling).

1 bunch of fresh green asparagus (about 10 spears), ends cut off
1 bunch of fresh green beans (about 20-30) tips & ends cut off
3 large Jerusalem artichokes, peeled & cut lengthwise into spears

Rinse asparagus and green beans well and steam together with artichokes until tender but not mushy..They should be slightly crisp. Drain, place in cold water to chill then drain again and gently squeeze out excess water. Place in a nice serving bowl. Place artichokes alongside.

3 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp Mayonnaise
3-4 rashers of pre-cooked bacon, chopped
Salt & pepper if desired
1-2 sprigs of parsley or cilantro

Blend in a small bowl until smooth and drizzle over asparagus and beans. Garnish with bacon and parsley or cilantro. Set aside to marinate while grilling chicken.

Note: This dish may be warmed up (though don't make it piping hot!)

Turn BBQ on.... 
When really hot, add marinated chicken strips grilling about 2-3 minutes per side, then repeat - turn strips and baste with marinade, about 3 times each.

Remove chicken and place on a nice serving platter & garnish with parsley if you wish. Serve with the Asparagus, Beans & Artichoke recipe or anything else !

Bon Appetit !