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Grilled Chicken-Asparagus Salad

Photo: Jacob Snavely; Styling: Buffy Hargett Miller

 

Hands-on time 45 mins
Total time 45 mins
Yield Makes 6 servings
Fire up the coals for Grilled Chicken-Asparagus Salad. Asparagus and herbs take chicken salad to new heights.

Ingredients

  • 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

  1. 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.

  2. 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.