Grilled Chicken Salad With Roasted Asparagus and Lemon Balsamic Vinaigrette
An easy and flavorful grilled chicken salad recipe made with roasted fresh asparagus, toasted pine nuts, and a delicious lemon balsamic vinaigrette dressing.
Servings 4 servings
Calories 256kcal
Ingredients
- 16 oz leftover grilled chicken 4- 4 oz boneless breasts
- 1 bunch of asparagus about 20 spears
- 1 tbsp extra virgin olive oil
- 5 oz mixed baby greens
- 1/4 cup pine nuts toasted
- For The Dressing:
- 1 tbsp fresh lemon juice
- 1 tsp fresh lemon zest and extra for garnish
- 1 garlic clove minced
- 2 tbsp white balsamic vinegar *use a good quality gourmet balsamic
- 1/3 cup extra virgin olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Rinse asparagus, pat dry and remove the ends.
- Place asparagus on a shallow roasting pan and toss with 1-2 tbsp EVOO, then sprinkle with coarse salt
- Roast 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.
- 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.
- Whisk together lemon juice, lemon zest, white balsamic vinegar, olive oil, garlic, honey, dijon and salt and pepper and set aside.
- Fill a large salad bowl, or 4 individual bowls with mixed greens.
- Chop roasted asparagus into thirds and place on top of greens.
- Add sliced grilled chicken (one breast each), then sprinkle pine nuts over top.
- Drizzle lemon vinaigrette dressing on top, garnish with extra lemon zest and serve immediately.
Notes
Nutrition info is for salad only.
For the dressing: 8 servings (1 tbsp each)
91 calories/ 9 grams fat/ 3 grams carbs
Nutrition
Serving: 1g | Calories: 256kcal | Carbohydrates: 7g | Protein: 32g | Fat: 11g | Sodium: 63mg | Fiber: 6g | Sugar: 5g