Recipe
Salad
Grilled Chicken and Asparagus Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ lbs. boneless, skinless chicken breasts | ||
| 1 ⅓ c. light balsamic vinaigrette, divided | ||
| 1 lbs. fresh asparagus, trimmed | ||
| ¼ c. light teriyaki sauce, divided | ||
| ¼ c. Hy-Vee Select olive oil, divided | ||
| Fresh cracked black pepper | ||
| 1 (16 oz) pkg Dole classic salad |
Directions
- Place chicken and 1 cup of vinaigrette in a resealable plastic bag. Seal bag and toss gently to coat. Refrigerate to marinate at least 2 hours or up to 12 hours.
- Preheat grill.
- In a small bowl, combine 2 tablespoons teriyaki sauce and 2 tablespoons olive oil. Drizzle over asparagus. Sprinkle with black pepper.
- Grill asparagus 5 minutes, rolling to turn each minute. Remove from grill and set aside.
- Remove chicken breasts from marinade; discard marinade.
- Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees. Cut into bite-size pieces.
- In a large bowl, toss salad mix with remaining 2 tablespoons teriyaki sauce and 2 tablespoons olive oil.
- Add asparagus and chicken to salad mix. Drizzle with remaining 1/3 cup vinaigrette. Toss gently to coat.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 55mg
- Sodium: 860mg
- Total Carbohydrates: 14g
- Protein: 26g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 4%