A layered salad made with chicken and fresh asparagus over fresh baby spinach to make a delicious dinner salad for any night of the week. Full of flavor from a lemon basil vinaigrette that the chicken and asparagus are marinated in for a bit. Loaded with veggies and flavor.
Course Salad
Cuisine American
Keyword chicken and asparagus salad, grilled chicken salad
Add to a blender, apple cider vinegar, lemon juice, garlic, shallot, water, basil leaves, honey, Dijon vinegar, black pepper, and salt. Pulse to combine all ingredients.
To Marinate the Chicken
Add 4 Tablespoons of the marinade and place in a large plastic bag, add the chicken and place in the refrigerator for at least 30 minutes up to overnight to marinate the chicken.
How To Grill Boneless Chicken
Clean grill grates and spray with nonstick cooking spray. 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. Let chicken cook until temperature reaches 165 degrees. Remove chicken and let rest.
How To Grill Asparagus
When the chicken has about 3 minutes left to cook, add the asparagus. let it cook about2 minutes and they will be cooked through. Remove from grill and set aside.
To Make the Bacon
Fry the bacon according to the package and set aside.
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.
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.