25 mins

Mediterranean Grilled Chicken and Asparagus Salad

Summer is the season for salads and for grilling. Put them together and add a great homemade vinaigrette; and you have a deliciously hearty Monday night meal. The wonderful light and tangy Mediterranean inspired vinaigrette doubles as a marinade. Tossed with lightly charred chicken and asparagus, tender baby greens, fresh tomatoes, and creamy feta. Devine!
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3.8/5 - (11 votes)

Mediterranean Grilled Chicken and Asparagus Salad

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut in half widthwise to create cutlets
  • 1 pound asparagus, trimmed
  • 6 cups baby mixed greens
  • 1/2 cup grape tomato, halved
  • 1/2 cup feta cheese crumbles (or goat cheese crumbles), crumbled
  • Vinaigrette
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 4 cloves garlic, minced or pressed
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar
    •
Servings:

Directions

  • Heat outdoor grill or grill pan to medium high.
  • Combine vinaigrette ingredients in a small bowl.
  • Transfer half of the vinaigrette to a shallow dish or large resealable bag. Add chicken and let marinate.
  • Place asparagus on a large sheet of foil. Drizzle with a bit of vinaigrette. Fold the foil to create a packet and set aside.
  • Grill chicken and asparagus packet 3-4 minutes per side or until juices in the chicken run clear when poked with a fork.
  • Let chicken rest a few minutes and then slice into portions.
  • Cut asparagus into 1" pieces.
  • Plate equal portions of greens, tomatoes, chicken, and asparagus. Drizzle with vinaigrette and sprinkle with feta.

Nutrition per serving

Per Serving: Calories 643 Fat 42 Sat Fat 10 Sodium 953 Carbs 11 Sugars 4 Fiber 4 Protein 55.

NOTES

KID NOTE: My kids are not big salad fans. So, I deconstructed the salad and served portions of chicken, asparagus, and a few tomatoes.

VEGETARIAN TIP: Replace the chicken with portabella mushrooms or sliced eggplant.

GLUTEN MODIFICATIONS: Gluten free as written.

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