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Grilled Chicken Garden Salad
Grilled Chicken Garden Salad
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Prep Time:
35 minutes
Total Time:
1 hour 5 minutes
Try this unique and flavorful asparagus recipe for a delicious twist.
Ingredients:
  • 1 lb fresh asparagus spears
  • 2 tablespoons olive or canola oil
  • 2 teaspoons finely chopped garlic
  • 1 1/2 teaspoons dried rosemary leaves
  • 1 teaspoon seasoned salt
  • 6 boneless skinless chicken breasts (4 to 5 oz each)
  • 1 bag (5 oz) ready-to-eat spring mix salad greens
  • 1 pint (2 cups) grape tomatoes, cut in half
  • 1 cup thinly sliced red onion
  • 1/2 cup refrigerated reduced-fat honey Dijon dressing
Instructions:
  • Trim tough ends from asparagus, then place in a shallow glass dish. Drizzle with 1 teaspoon of oil and toss to coat. Cover and refrigerate until ready to grill.
  • Combine the remaining oil, garlic, rosemary, and seasoned salt in a small bowl. Massage the oil mixture onto both sides of each chicken breast. Transfer the chicken breasts to a shallow dish, cover, and refrigerate for 30 minutes to marinate.
  • Preheat your grill over medium heat. Grill the chicken for 15 to 20 minutes, turning occasionally. After 7 minutes, add the asparagus. Continue grilling both until the chicken reaches an internal temperature of 170°F and the asparagus is crisp-tender, about 6 to 8 minutes for the asparagus.
  • Dice asparagus into 1-inch pieces and combine with salad greens, tomatoes, and onion in a large bowl. Drizzle dressing over the salad and toss until everything is evenly coated. Slice chicken into strips and place on top of the salad before serving.

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