b'Jaspers Tomato, Grilled Asparagus and Blue Cheese Salad with Grilled ChickenKENT RATHBUNServes 44 skinless, boneless chicken breasts, 8 ounces each 2 tablespoons Pompeian Extra Light Olive Oil 1 tablespoon cracked black pepper 1 tablespoon kosher salt 32 slices tomato, W inch thick (Tomatoes should be very fresh and very ripe.) 24 grilled asparagus spears (See accompanying recipe.) 4 ounces Maytag blue cheese, crumbled 12 red-onion rings, raw, for garnish 4 basil leaves, chiffonade, for garnish 8 ounces roast shallot-black pepper vinaigrette (See accompanying recipe.)FOR THE GRILLED ASPARAGUS:24 asparagus spears2 tablespoons Pompeian Extra Virgin Olive Oil 1 tablespoon cracked black pepper 1 tablespoon kosher salt FOR THE ROAST SHALLOT-BLACK PEPPER VINAIGRETTE:1 head garlic 2 small shallots V cup Pompeian Extra Virgin Olive Oil, plus extra for brushing the garlic and shallots 2 tablespoons champagne vinegar or Pompeian Pomegranate Infused Blush Balsamic Vinegar2 tablespoons Pompeian Balsamic Vinegar 1V teaspoons cracked black pepper 1 teaspoon Worcestershire sauce 1V teaspoons basil, chopped 1V teaspoons chives, chopped 1V teaspoons parsley, chopped 1V teaspoons oregano, chopped 1V teaspoons Susan Rice Olive Oil with Summer Truffles1 tablespoon kosher salt Coat the chicken breasts with the extra light olive oil and season with cracked black pepper and kosher salt. Grill on a charcoal grill or in a grill pan until the chicken is cooked through, approximately 5 to 7 minutes per side, depending on thickness. Remove the chicken breasts from the heat and slice each into 6 to 8 pieces. 84'