How To Make Grilled Chicken and Asparagus Salad with Parsley Pesto
Have a serving of this grilled chicken and asparagus salad, assembled with tender chicken, crisp veggies, a parsley-lemon vinaigrette, for a filling meal!
Light the grill or heat the broiler.
Coat the chicken breasts with 1 tablespoon of oil and sprinkle with ¼ teaspoon each of salt and pepper.
Grill or broil the chicken for 5 minutes. Turn and cook for about 5 minutes more until just done.
When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
Toss the asparagus spears with 1½ tablespoons of oil and ⅛ teaspoon each of salt and pepper.
Grill or broil the asparagus, turning occasionally, for about 10 minutes, until tender, depending on the width of the spears.
Cut the spears into 2-inch lengths.
In a blender, combine the garlic, water, parsley, lemon juice, ½ teaspoon of salt, and the remaining ⅓ cup of oil. Puree until smooth, scraping down the side of the blender with a spatula as necessary.
In a large glass or stainless-steel bowl, toss the lettuce, chicken, and asparagus with half of the vinaigrette. Put the salad on plates.
Drizzle the remaining vinaigrette over the salads, serve, and enjoy!
- Calories: 773.09kcal
- Fat: 71.72g
- Saturated Fat: 12.47g
- Trans Fat: 0.11g
- Monounsaturated Fat: 46.56g
- Polyunsaturated Fat: 9.59g
- Carbohydrates: 9.90g
- Fiber: 4.83g
- Sugar: 3.58g
- Protein: 26.10g
- Cholesterol: 85.05mg
- Sodium: 1020.45mg
- Calcium: 122.26mg
- Potassium: 884.10mg
- Iron: 6.81mg
- Vitamin A: 387.60µg
- Vitamin C: 44.32mg
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