Main Dishes

Asparagus and Chicken Grilled Warm Salad

Via Dianne Pierson

Serves 2
Cook Time: about 15 minutes
Prep Time: 10 minutes


1 lb asparagus (1 bunch or 4 C)
¼ C lemon juice
1 T white vinegar
2 t Dijon mustard
2 T chopped fresh parsley
2 t Splenda
salt and pepper
4 T olive oil
½ T olive oil
10 oz chicken breast cutlets or thighs


Turn on grill to high heat (450°F).
Snap woody ends off asparagus.
Boil for 3-6 minutes in shallow pan in lightly salted water until tender.
Remove to plate.
Whisk together lemon juice, vinegar, mustard, parsley, Splenda, salt, and pepper in a small bowl slowly adding olive oil.
Pour ¼ C dressing mixture into shallow pan.
Add chicken and turn to coat.
Let stand for 20 minutes at room temperature.
Place chicken pieces on grill and discard marinade (do NOT discard unused dressing).
Cover and cook 4-5 minutes on each side until grill-marked and 165° in thickest part.
Let rest 10 minutes then cut in strips ½ inch wide.
While chicken rests drizzle ½ T olive oil over asparagus.
Place asparagus on grill, cover and cook for 1-2 minutes until stalks have grill marks.
Uncover and turn with tongs.
Cover again and cook an additional 1-2 minutes until stalks have grill marks.
Transfer back to plate and cool enough to handle.
Cut asparagus into 1-1½ inch pieces.
Combine with chicken in bowl and toss with remaining dressing.
Serve warm or at room temperature.