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Grilled Chicken Garden Salad

Name: Grilled Chicken Garden Salad
Prep time: 35 min
Total time: 1 h 5 min
Yield: 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

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Prep 35 min
Total 1 hr 5 min
Ingredients 10
Servings 6

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

By Pillsbury Kitchens

Updated Dec 17, 2009

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

Steps

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.

Tips from the Pillsbury Kitchens

tip 1
Any low-fat dressing, such as light ranch or red wine vinaigrette, can be used on this salad.
tip 2
To trim fresh asparagus, snap off the tough ends where they break naturally.

Nutrition Information

260 Calories, 11g Total Fat, 27g Protein, 12g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 2g; 10%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 500mg; 21%

Potassium: 540mg; 16%

Total Carbohydrate: 12g; 4%

Dietary Fiber: 2g; 10%

Sugars: 7g

Protein: 27g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 25%; 25%

Calcium: 6%; 6%

Iron: 15%; 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;