Photo: Jacob Snavely; Styling: Buffy Hargett Miller
1 1/2 pounds skinned and boned chicken breasts
6 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 pounds asparagus, trimmed
4 ounces crumbled goat cheese
1/4 cup thinly sliced shallots
1/3 cup mayonnaise
3 tablespoons buttermilk
2 teaspoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh dill
How to Make It
Preheat grill to 350° to 400° (medium-high) heat. Brush chicken with 2 Tbsp. oil; sprinkle with 1 1/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, covered, 5 minutes on each side or until done. Let stand 10 minutes; chop.
Toss asparagus with 2 Tbsp. oil, and grill in a grill basket, covered, 1 minute on each side. Cut asparagus into 2-inch pieces. Toss together chicken, asparagus, cheese, shallot, 1/2 tsp. salt, and 1/4 tsp. pepper in a bowl. Whisk together mayonnaise, next 3 ingredients, 2 Tbsp. oil, and 1/4 tsp. salt; drizzle over chicken mixture. Top with herbs.
I cannot say how this recipe would have been had I followed it precisely as instructed, but I did not have all the ingredients on hand, so I improvised. I thought it was amazing and fresh tasting! I used red onion chopped finely, since I didn't have shallots and I was missing some dressing ingredients, so I made a simple German-style vinaigrette, using German vinegar (essig), some Maggi (type of German soy sauce), salt, pepper, garlic powder, olive oil (EVOO) and water to help emulsify. I added parsley instead of the other herbs, as well. I will make this again and maybe try the dresing from the recipe next time.
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