Grilled Chicken Salad With Roasted Asparagus and Lemon Balsamic Vinaigrette

Name: Grilled Chicken Salad With Roasted Asparagus and Lemon Balsamic Vinaigrette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 16 oz Chicken Breast (16 oz leftover grilled chicken 4- 4 oz boneless breasts); 1 bunch Asparagus (1 bunch of asparagus about 20 spears); 1 tbsp Extra Virgin Olive Oil (1 tbsp extra virgin olive oil + 1/3 cup extra virgin olive oil); 5 oz Mixed Greens (5 oz mixed baby greens); ¼ cup Pine Nuts (1/4 cup pine nuts toasted); 1 tbsp Lemon Juice (1 tbsp fresh lemon juice); 1 tsp Lemon (1 tsp fresh lemon zest and extra for garnish); 1 clove Garlic (1 garlic clove minced); 2 tbsp White Balsamic Vinegar (2 tbsp white balsamic vinegar *use a good quality gourmet balsamic); 1 tsp Dijon Mustard (1 tsp dijon mustard); 1 tsp Honey (1 tsp honey); 0 pieces Table Salt (salt and pepper to taste)

A grilled chicken salad with roasted asparagus and a homemade lemon balsamic vinaigrette.

20 minAmerican

Servings4

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Halal

Steps

1Preheat oven to 425 degrees F.
2Rinse asparagus, pat dry and remove the ends.
3Place asparagus on a shallow roasting pan and toss with 1-2 tbsp EVOO, then sprinkle with coarse salt
4Roast for 10-15 min until lightly golden (cook time will depend on the thickness of the asparagus, so check them after the first 10 mins. I usually pull them out at 10-12 minutes.
5Heat a saute pan over medium heat and toast pine nuts, stirring constantly, until fragrant and lightly golden, this usually takes less than a minute. Set aside.
6Whisk together lemon juice, lemon zest, white balsamic vinegar, olive oil, garlic, honey, dijon and salt and pepper and set aside.
7Fill a large salad bowl, or 4 individual bowls with mixed greens.
8Chop roasted asparagus into thirds and place on top of greens.
9Add sliced grilled chicken (one breast each), then sprinkle pine nuts over top.
10Drizzle lemon vinaigrette dressing on top, garnish with extra lemon zest and serve immediately.