Grilled Chicken Asparagus Salad is an easy salad to prepare. Perfect for a summer night when you want a great meal without a lot of fuss and no need to use the stove.
Use boneless chicken breasts and marinate them in some of the lemon basil vinaigrette that is used to dress the salad with as well, added flavor. Chicken and Asparagus Recipes are a favorite of my family and this salad does not disappoint.
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Why you'll love this recipe
- This Chicken Asparagus Salad has it all - easy to make, amazing flavor, crunch from the chicken, bacon, and veggies.
- This is a delicious layered salad with fresh affordable ingredients.
Ingredient List
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- boneless chicken breast
- baby spinach
- cooked bacon chopped
- English cucumber
- carrot
- tomato
- asparagus
- feta cheese
Lemon Basil Vinaigrette
- apple cider vinegar
- fresh lemon juice
- fresh garlic
- shallot
- water
- basil leaves
- honey
- Dijon mustard
- black pepper
- salt
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- To Make Basil Vinaigrette: Blend the ingredients for the vinaigrette.
- Marinate the Chicken: Add 4 Tablespoons of the vinaigrette in a large bowl with the chicken breasts. Cover with plastic wrap. Place the chicken in the refrigerator for at least 30 minutes up to overnight to marinate the chicken.
- Grill Boneless Chicken: Preheat grill to 400°F. If using a grill pan, spray the pan with non-stick cooking spray and heat the grill pan to medium-high.
- Remove chicken from marinade. Place on preheated grill, reduce heat to medium. Cook chicken until the internal temperature reaches 165°F. Remove chicken and let rest.
- Grill Asparagus: When the chicken has about 3 minutes left to cook, add the asparagus. Grill about 3 minutes and they will be cooked through.
- To Make the Layered Grilled Chicken Asparagus Salad: Using a large glass bowl, begin to build the salad. Spinach, carrots, cucumbers, bacon, feta, tomatoes, grilled asparagus, grilled chicken.
- Serve with the basil lemon vinaigrette.
Eileen's Tips for Success
- For best results in flavor, marinate the chicken for at least 2 hours up to overnight.
Frequently Asked Questions
Asparagus does not always have to be peeled.
If the stems are very large, peel the asparagus because the wider the asparagus, the skin can be tough.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Protein: Vary up the recipe and use chicken thighs, poached shrimp or salmon.
- Greens: Any of your favorite leafy greens can be used such as arugula, romaine, or kale.
- Cheese: Any cheese can be used such as goat cheese, blue cheese, and fresh mozzarella cheese.
- Vegetables: Vary the vegetables and use any favorites such as corn, peppers, or Brussels sprouts.
Make ahead, storage, and freezer tips
Storage - If the salad is not dressed with the dressing, the leftovers can be kept for one day in an airtight covered container.
To make the night before prep the ingredients and place them in airtight storage containers. Assemble the salad the next day.
Dress the salad with the basil lemon vinaigrette right before serving.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Grilled Chicken Asparagus Salad
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 1 pound boneless chicken breast
- 1 pound asparagus
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups fresh baby spinach washed and dried
- 8 slices center cut bacon cooked and diced
- 1 medium cucumber peeled and diced
- 1 large carrot peeled and grated
- 2 large red tomatoes chopped
- 8 ounces feta cheese
- non-stick cooking spray
Lemon Basil Vinaigrette
- ½ cup apple cider vinegar
- ¼ cup fresh lemon juice
- 2 Tablespoons water
- 1½ teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small shallot peeled and diced
- 3 cloves garlic peeled and chopped
- 4 ounces basil leaves about 15 leaves
- 1 teaspoon black pepper
- ½ teaspoon salt
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Instructions
To Make Lemon Basil Vinaigrette
- Add to a blender, ½ cup apple cider vinegar, ¼ cup fresh lemon juice, 2 Tablespoons water, 1½ teaspoons honey, 1 teaspoon Dijon mustard, diced shallot, 3 cloves minced garlic, 4 ounces basil leaves, 1 teaspoon black pepper, and ½ teaspoon salt. Pulse to combine all ingredients.
Marinate the Chicken
- Add 4 Tablespoons of the vinaigrette to a large plastic bag or bowl, add 1 pound of chicken breasts. Place the chicken in the refrigerator for at least 30 minutes up to overnight to marinate the chicken.
How To Grill Boneless Chicken
- Preheat grill to 400°F. If using a grill pan, spray the pan with non-stick cooking spray and heat the grill pan to medium-high.
- Remove chicken from marinade and pat dry. Place on preheated grill, reduce heat to medium. Grill chicken until temperature reaches 165°F. Remove chicken and let rest.
How To Grill Asparagus
- In a medium-sized bowl, mix to combine 1 pound asparagus, 1 teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- When the chicken has about 3 minutes left to cook, add the seasoned asparagus to the grill. Grill about 3 minutes so the asparagus is tender and cooked through. Remove from grill and set aside.
To Make the Layered Grilled Chicken Asparagus Salad
- Using a large glass bowl, begin to build the salad from the bottom up. Layer the levels starting with 4 cups baby spinach at the bottom of the glass bowl. Add grated carrot, chopped cucumber, sliced bacon, 8-ounces feta cheese, diced tomatoes, and sliced grilled asparagus.
- Serve with the basil lemon vinaigrette.
NOTES
- 5 Smart Points Weight Watchers
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
