ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled-Chicken-and-Asparagus Salad with Parsley Pesto

Yield 4
Parsley, garlic, lemon juice, and oil--that's all it takes to make an outstanding dressing. The secret is in using a lot of parsley. You'll be surprised how flavorful it is.

Ingredients

  • 1 pound boneless, skinless chicken breasts (about 3)
  • 1/3 cup plus 2 1/2 tablespoons olive oil
  • Salt
  • Fresh-ground black pepper
  • 1 pound asparagus, tough ends snapped off and discarded
  • 1 clove garlic
  • 2 tablespoons water
  • 1 1/2 cups loosely packed parsley leaves
  • 1 tablespoon lemon juice
  • 3 heads Bibb lettuce (about 1 1/2 pounds in all), torn into bite size pieces (about 4 1/2 quarts)

How to Make It

  1. Light the grill or heat the broiler. Coat the chicken breasts with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each of salt and pepper. Grill or broil the chicken for 5 minutes. Turn and cook until just done, about 5 minutes more. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.

  2. Toss the asparagus spears with 1 1/2 tablespoons of the oil and 1/8 teaspoon each of salt and pepper. Grill or broil the asparagus, turning occasionally, until tender, about 10 minutes, depending on the width of the spears. Cut the spears into 2-inch lengths.

  3. In a blender, combine the garlic, water, parsley, lemon juice, 1/2 teaspoon salt, and the remaining 1/3 cup oil. Puree until smooth, scraping down the side of the blender with a spatula as necessary.

  4. In a large glass or stainless-steel bowl, toss the lettuce, chicken, and asparagus with half the vinaigrette. Put the salad on plates. Drizzle the remaining vinaigrette over the salads.

  5. Wine Recommendation: Asparagus can be hard to pair with wine, but sauvignon blancs from New Zealand handle the vegetable well, partly because they taste a bit like asparagus themselves. In addition, they are crisp enough to stand up to the vinaigrette.

Quick From Scratch Soups & Salads