Grilled Chicken Garden Salad

8 Ratings

2 Comments

Prep 35 min
Total 1 hr 5 min
Servings 6

Asparagus in abundance? Here’s a deliciously different way to use it. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 31, 2010

Ingredients

lb fresh asparagus spears

tablespoons olive or canola oil

teaspoons finely chopped garlic

1 1/2

teaspoons dried rosemary leaves

teaspoon seasoned salt

boneless skinless chicken breasts (4 to 5 oz each)

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

pint (2 cups) grape tomatoes, cut in half

cup thinly sliced red onion

1/2

cup refrigerated reduced-fat honey Dijon dressing

Steps

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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.

Expert Tips

Any low-fat dressing, such as light ranch or red wine vinaigrette, can be used on this salad.
To trim fresh asparagus, snap off the tough ends where they break naturally.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 500mg; 21%
Potassium: 540mg; 16%
Total Carbohydrate: 12g; 4%
Dietary Fiber 2g 10% Sugars 7g
Protein: 27g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 25%; 25%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;