Grilled Chicken and Asparagus Salad


Grilled Chicken and Asparagus Salad

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    Servings and Ingredients

    Serves 4
    1 ¼ lbs. boneless, skinless chicken breasts
    1 ⅓ c. light balsamic vinaigrette, divided
    1 lbs. fresh asparagus, trimmed
    ¼ c. light teriyaki sauce, divided
    ¼ c. Hy-Vee Select olive oil, divided
    Fresh cracked black pepper
    1 (16 oz) pkg Dole classic salad


    1. Place chicken and 1 cup of vinaigrette in a resealable plastic bag. Seal bag and toss gently to coat. Refrigerate to marinate at least 2 hours or up to 12 hours.
    2. Preheat grill.
    3. In a small bowl, combine 2 tablespoons teriyaki sauce and 2 tablespoons olive oil. Drizzle over asparagus. Sprinkle with black pepper.
    4. Grill asparagus 5 minutes, rolling to turn each minute. Remove from grill and set aside.
    5. Remove chicken breasts from marinade; discard marinade.
    6. Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees. Cut into bite-size pieces.
    7. In a large bowl, toss salad mix with remaining 2 tablespoons teriyaki sauce and 2 tablespoons olive oil.
    8. Add asparagus and chicken to salad mix. Drizzle with remaining 1/3 cup vinaigrette. Toss gently to coat.

    Nutrition facts


    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 55mg
    • Sodium: 860mg
    • Total Carbohydrates: 14g
    • Protein: 26g

    Daily Values

    Vitamin A 50%
    Vitamin C 25%
    Iron 10%
    Calcium 4%