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Grilled Chicken Garden Salad

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

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Try These Next

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

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.

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.

Expert Tips

Any low-fat dressing, such as light ranch or red wine vinaigrette, can be used on this salad.

To trim fresh asparagus, snap off the tough ends where they break naturally.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 500mg; 21%
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;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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