Grilled Chicken & Asparagus Salad With Lemon Balsamic Vinaigrette #RecipeRedux

Servings 4 servings


  • 2 1/2 cups leftover grilled chicken skins removed and chopped into bite-size pieces
  • 1 bunch of asparagus about 1 lb
  • 5 oz mixed baby greens
  • 1/4 cup pine nuts toasted
  • 1 tbsp fresh lemon juice
  • zest of 1 lemon about 1 tsp
  • 1 garlic clove minced
  • 2 tbsp white balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tsp honey
  • salt and pepper to taste


  1. Preheat oven to 425 degrees F.
  2. Rinse asparagus, pat dry and remove the ends.
  3. Place asparagus on a shallow roasting pan and toss with 2 tbsp EVOO, then sprinkle with coarse salt
  4. Roast for about 15 min until lightly golden (cook time will depend on the thickness of the asparagus, so check them after the first 10 mins.
  5. Heat 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.
  6. Whisk together lemon juice, lemon zest, white balsamic vinegar, olive oil, garlic, honey, dijon and salt and pepper and set aside.
  7. Fill a large salad bowl with mixed greens.
  8. Chop roasted asparagus into thirds and place on top of greens.
  9. Add chopped grilled chicken, then sprinkle pine nuts over top.
  10. Drizzle lemon vinaigrette dressing on top, toss and serve immediately.