Grilled Chicken Garden Salad

Asparagus in abundance? Here’s a deliciously different way to use it.

  • prep time 35 min
  • total time 1 hr 5 min
  • ingredients 10
  • servings 6

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
  • 1 Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
  • 2 In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
  • 3 Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
  • 4 Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    260
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    500mg
    500%;
    Total Carbohydrate
    12g
    12%
    (Dietary Fiber
    2g
    2%
      Sugars
    7g
    7%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    40%;
    Vitamin C
    25%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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