Grilled Chicken Garden Salad

 

1

lb fresh asparagus spears

2

tablespoons olive or canola oil

2

teaspoons finely chopped garlic

1 1/2

teaspoons dried rosemary leaves

1

teaspoon seasoned salt

6

boneless skinless chicken breasts (4 to 5 oz each)

1

bag (5 oz) ready-to-eat spring mix salad greens

1

pint (2 cups) grape tomatoes, cut in half

1

cup thinly sliced red onion

1/2

cup refrigerated reduced-fat honey Dijon dressing

• 1 Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
• 2 In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
• 3 Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
• 4 Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.