• 6servings
  • 65minutes
  • 260calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb fresh asparagus spears

  2. 2 tablespoons olive or canola oil

  3. 2 teaspoons finely chopped garlic

  4. 1 1/2 teaspoons dried rosemary leaves

  5. 1 teaspoon seasoned salt

  6. 6 boneless skinless chicken breasts (4 to 5 oz each)

  7. 1 bag (5 oz) ready-to-eat spring mix salad greens

  8. 1 pint (2 cups) grape tomatoes, cut in half

  9. 1 cup thinly sliced red onion

  10. 1/2 cup refrigerated reduced-fat honey Dijon dressing

Instructions Jump to Ingredients ↑

  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.


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