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Got to Be NC
Recipe by: Lisa Prince

Chicken and Asparagus Salad

This fresh salad is perfect for spring and summer because of the simple fresh ingredients North Carolina has to offer this time of year. You can change it up to use your choice of cheese and herbs.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: Chicken, asparagus, Herbs

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Ingredients

Salad:
1
½ lb. skinless boneless chicken breasts
4
TBSP. olive oil, divided
1
1/4 tsp. kosher salt, divided
1/4
tsp. black pepper, divided
2
lbs. asparagus, trimmed
4
oz. Parmesan cheese, shredded
1/4
cup thinly sliced shallots
2
tsp. fresh dill, chopped
2
tsp. fresh parsley, chopped
Lemon-Basil Vinaigrette:
1/4
cup olive oil
1/4
cup fresh lemon juice
1
TBSP fresh basil, chopped
1
TBSP white balsamic vinegar
1
clove garlic, minced
1
tsp. sugar
1/2
tsp. salt
1/4
tsp. fresh ground black pepper

Directions

Cut 3 slits into each chicken breast. Brush chicken with 2 TBSP olive oil; sprinkle with 1 ¼ tsp. salt and ¼ tsp. pepper. Grill chicken covered, 5 minutes on each side or until done. Let stand 10 minutes; chop into bite size pieces.

Cover shallots with cold water for 15 minutes. Drain and pat dry.

Toss asparagus with 2 TBSP olive oil, and grill covered 1-2 minute. Cut into 2 inch pieces.

Toss together chicken, asparagus, cheese, shallots. Season mixture with salt and pepper to taste.

Whisk together the lemon-basil vinaigrette, pour over chicken and asparagus salad and toss to combine. Top with fresh chopped dill and parsley.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.