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Grilled Chicken & Asparagus Salad with Honey-Dijon Dressing Recipe

Name: Grilled Chicken & Asparagus Salad with Honey-Dijon Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Sliced Almonds; 4 Boneless, Skinless Chicken Breasts; 250 g Asparagus Spears; 2 Garlic Cloves; 1/2 Small Bunch of Thyme (10 g); 2 Romaine Lettuce Hearts; 1 (20 g) Small Bunch of Parsley; 1 Red Bell Pepper; 200 g Jarred Artichoke Hearts; 2 Tbsp Honey; 2 Tbsp Dijon Mustard; 3 Tbsp Olive Oil; 1 Lemon; Salt and Pepper to taste

Stashcook

This is a yummy salad with grilled chicken and asparagus. It has a sweet and tangy dressing made with honey and Dijon mustard. The salad is topped with almonds and has a fresh taste with lemon and herbs.

Ingredients

40 g Sliced Almonds

4 Boneless, Skinless Chicken Breasts

250 g Asparagus Spears

2 Garlic Cloves

1/2 Small Bunch of Thyme (10 g)

2 Romaine Lettuce Hearts

1 (20 g) Small Bunch of Parsley

1 Red Bell Pepper

200 g Jarred Artichoke Hearts

2 Tbsp Honey

2 Tbsp Dijon Mustard

3 Tbsp Olive Oil

1 Lemon

Salt and Pepper to taste

Method

Preheat the grill to a high setting.

Place a small frying pan over medium heat. Once hot, add the sliced almonds and toast them, stirring frequently until golden brown, about 2-3 minutes. Transfer to a plate and set aside.

Season the chicken breasts with salt and pepper. In a bowl, mix 1 minced garlic clove, thyme leaves, and 1 tablespoon of olive oil. Rub the mixture onto the chicken. Grill the chicken until cooked through and golden, about 6-7 minutes per side.

Trim the asparagus and cut into 2-inch pieces. In the last 4 minutes of cooking the chicken, add the asparagus to the grill, turning occasionally, until tender and charred.

Chop the romaine lettuce into bite-sized pieces. Chop the parsley and dice the red bell pepper. Thinly slice the artichoke hearts.

For the dressing, whisk together the zest of 1 lemon, 2 tablespoons of lemon juice, 2 tablespoons of honey, 2 tablespoons of Dijon mustard, and 2 tablespoons of olive oil in a large bowl. Season with salt and pepper.

Slice the grilled chicken into strips. Add the lettuce, parsley, red bell pepper, grilled asparagus, artichoke hearts, and chicken to the bowl with the dressing. Toss well to combine.

Serve the salad on a platter or individual plates, and sprinkle with the toasted almonds.

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