Grilled Chicken-Asparagus Salad
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Ingredients
1 ½ pounds skinless and boneless chicken breasts
6 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
½ teaspoon black pepper, divided
2 pounds asparagus, chopped
4 ounces shredded goat's cheese
¼ cup thinly sliced shallots
⅓ cup mayonnaise
3 tablespoons buttermilk
2 teaspoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh dill
To make
Light the coals for a grilled chicken salad with asparagus. Asparagus and herbs take the chicken salad to the next level.
Preheat the grill to 350-400 ° (medium-high). Brush the chicken with 2 tablespoons of oil; sprinkle with 1 1/4 teaspoons of salt and 1/4 teaspoon of pepper. Cook the chicken on the grill, covered, for 5 minutes on each side or until tender. Let stand for 10 minutes; chop.Drizzle the asparagus with 2 tablespoons of oil and saute in a covered grill pan for 1 minute on each side. Cut the asparagus into 2-inch-thick pieces. Combine the chicken, asparagus, cheese, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Whisk together the mayonnaise, the next 3 ingredients, 2 tablespoons of oil and 1/4 teaspoon of salt; pour over the chicken mixture. Sprinkle with herbs.
Preheat the grill to 350-400 ° (medium-high). Brush the chicken with 2 tablespoons of oil; sprinkle with 1 1/4 teaspoons of salt and 1/4 teaspoon of pepper. Cook the chicken on the grill, covered, for 5 minutes on each side or until tender. Let stand for 10 minutes; chop.Drizzle the asparagus with 2 tablespoons of oil and saute in a covered grill pan for 1 minute on each side. Cut the asparagus into 2-inch-thick pieces. Combine the chicken, asparagus, cheese, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Whisk together the mayonnaise, the next 3 ingredients, 2 tablespoons of oil and 1/4 teaspoon of salt; pour over the chicken mixture. Sprinkle with herbs.
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Author:Admin
Published: 11/20/2023 8:49 PM
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