Grilled Chicken Potato and Asparagus Salad
This is a great meal for those days when you want to have something light but filling, and it never hurts to have a grilled chicken salad recipe on hand. We happened to make this on a day when the sun was shining so we chose to make everything on the grill. However, you can just as easily boil the potatoes, steam the asparagus and bake the chicken. Don't let the weather dictate when you can eat this savory salad.
Prep Time: 25 min.
Cooking Time: 20 min.
Servings: 6
Cooking Method: Grilling
Cuisine: Mediterranean
Ingredients:
- 1 1/2 - 2 pounds boneless skinless chicken breasts
- 1/4 cup plus 2 Tablespoons white wine, divided
- 2 Tablespoons plus 1 teaspoon Lemon Pepper, divided
- 12 small red potatoes
- 1/4 cup plus 1 teaspoon olive oil, divided
- 1 teaspoon Dried Shallots
- 2 teaspoons California Roasted Granulated Garlic
- 2 Tablespoons lemon juice
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons rice vinegar
- 2 Tablespoons Dill Weed
- 1 bunch of fresh asparagus
- 2 cups salad greens - we used a combination of spinach and romaine lettuce
Instructions:
- Preheat grill to medium high heat
- In a shallow bowl or zip lock bag, add chicken, 1/4 cup of wine and 2 Tablespoons of Lemon Pepper
- Let the chicken marinate for about 20 minutes
- Cut the potatoes into halves or quarters and drizzle the potatoes with 1 teaspoon of olive oil and season with the remaining 1 teaspoon of Lemon Pepper, toss to coat
- Wrap the potatoes in foil or put them loose on a vegetable tray made for grills.
- Put potatoes and chicken on the grill and cook until potatoes are soft and chicken is cooked through.
- While chicken and potatoes are cooking, make the dressing. In a small mixing bowl or jar with a tight fitting lid add 1/4 cup olive oil, Dried Shallots, California Roasted Granulated Garlic, lemon juice, balsamic and rice vinegars, the remaining 2 Tablespoons of white wine, and Dill Weed.
- Whisk vinaigrette or shake in the jar to combine. Set aside.
- Rinse asparagus and remove about 2" from the bottom of the stalks. Add to the grill and cook until the asparagus starts to lightly char, turning often to cook all sides. The asparagus will cook quickly so watch it carefully.
- Remove chicken, potatoes and asparagus from the grill and let chicken rest about 5 minutes before slicing.
- Arrange the greens on the 6 plates and slice chicken. Add equal portions of chicken, potatoes and asparagus to each plate and drizzle vinaigrette over each salad before serving.
