Grilled Chicken and Asparagus Salad
This Grilled Chicken and Asparagus Salad is a fresh, flavorful, and protein-packed meal that's perfect for any occasion. Juicy grilled chicken, tender asparagus, and crisp mixed greens come together with cherry tomatoes, red onions, and a tangy balsamic dressing for a salad that’s both light and satisfying. Whether you're meal prepping, looking for a quick weeknight dinner, or customizing it to fit your diet, this salad is endlessly versatile and absolutely delicious. Healthy eating has never tasted this good!
Equipment
- Grill or Grill Pan: Essential for cooking the chicken and asparagus to get that delicious smoky char. If you don’t have a grill, a stovetop grill pan or cast-iron skillet works as a great alternative.
- Mixing Bowls: Needed for marinating the chicken and tossing the salad. Use at least two bowls—one for marinating and one for mixing the salad.
- Whisk or Mason Jar: Used to mix the balsamic dressing smoothly. A mason jar with a lid is perfect for shaking up the dressing quickly.
- Cutting Board and Sharp Knife: Required for slicing chicken, asparagus, cherry tomatoes, and red onions. It’s best to use a separate board for raw chicken to ensure food safety.
- Tongs: Helps easily flip the chicken and asparagus while grilling. Also prevents sticking and ensures even cooking.
- Meat Thermometer (Optional, but Recommended): Ensures the chicken reaches 165°F (75°C) for perfect doneness, preventing overcooking and keeping it juicy.
- Salad Spinner (Optional, but Helpful): Dries the mixed greens quickly after washing, keeping the salad crisp and fresh.
- Serving Platter or Large Salad Bowl: Used for assembling and presenting the salad beautifully.
- Measuring Cups and Spoons: Helps measure the dressing ingredients accurately for a balanced flavor.
- Garlic Press (Optional): Makes mincing garlic for the dressing quick and effortless.
Ingredients
For the Salad:
- 2 boneless skinless chicken breasts
- 1 bunch about 1 lb of asparagus, trimmed
- 1 cup cherry tomatoes halved
- 4 cups mixed greens spinach, arugula, or romaine
- ½ red onion thinly sliced
- ¼ cup feta cheese crumbled (optional)
- ¼ cup sliced almonds or toasted walnuts optional
For the Marinade & Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup for a vegan option
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional, for spice
Instructions
- Step 1: Marinate the Chicken
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper. This doubles as a marinade and dressing!
- Place the chicken breasts in a shallow dish or resealable bag. Pour half of the marinade over the chicken and coat evenly. Let it marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
- Pro Tip: If you’re short on time, poke the chicken with a fork before marinating. This helps the flavors penetrate quickly!
- Step 2: Prepare the Asparagus
- Trim the tough ends off the asparagus.
- Drizzle with a bit of olive oil, season with salt and pepper, and toss to coat.
- Step 3: Grill the Chicken and Asparagus
- Preheat a grill or grill pan over medium-high heat.
- Grill the chicken for 5-7 minutes per side or until it reaches an internal temperature of 165°F (75°C). Remove and let it rest for 5 minutes before slicing.
- While the chicken is resting, grill the asparagus for 2-3 minutes per side until tender with slight char marks.
- Pro Tip: To get juicy, evenly cooked chicken, let it rest before slicing. This helps the juices redistribute!
- Step 4: Assemble the Salad
- Arrange the mixed greens on a large serving plate or bowl.
- Add the sliced grilled chicken and asparagus on top.
- Scatter the cherry tomatoes, red onion slices, and feta cheese over the salad.
- Sprinkle with sliced almonds or toasted walnuts for extra crunch.
- Step 5: Drizzle and Serve
- Drizzle the remaining balsamic dressing over the salad.
- Toss gently and serve immediately.
- Enjoy this nutrient-packed, protein-rich, and deliciously fresh meal!
Notes
Make-Ahead Instructions:
- Marinate the Chicken in Advance: For the best flavor, marinate the chicken for at least 30 minutes or up to 24 hours in the fridge. This allows the flavors to absorb deeply.
- Prep the Vegetables: Wash and chop the asparagus, cherry tomatoes, and red onions ahead of time. Store them in separate airtight containers in the fridge for up to 3 days to keep them fresh.
- Make the Dressing Ahead: The balsamic dressing can be prepared up to 1 week in advance and stored in a sealed jar in the fridge. Just shake well before using!
- Cook the Chicken and Asparagus Early: If you’re meal prepping, grill the chicken and asparagus ahead of time, let them cool, and store them separately for easy assembly later.
Storage Tips:
Refrigerating Leftovers:- Store the salad without dressing to prevent the greens from becoming soggy. Keep everything in an airtight container in the fridge for up to 3 days.
- Keep the grilled chicken and asparagus in a separate container to maintain their texture.
- Store balsamic vinaigrette in a sealed glass jar in the fridge for up to 1 week. Shake or whisk before using.
- Chicken & Asparagus: Reheat gently in the microwave for 30-45 seconds or enjoy them cold for a refreshing salad.
- Avoid heating the mixed greens, as they will wilt—always add fresh greens before serving.
- While the grilled chicken can be frozen for up to 3 months, the rest of the salad ingredients do not freeze well. If freezing chicken, store it in an airtight freezer bag and thaw overnight in the fridge before reheating.