Menu Monday: Grilled Chicken & Asparagus Salad

Farmers Markets are starting to set up shop, and that means delicious and fresh local produce. Recipe guru, Gina Ferwerda gives us some great ideas for a grilled chicken and salad combo just in Img 1843time for the first big harvest. For more recipe ideas from Gina, click here

Grilled Chicken & Asparagus Salad w/ Pear & Gorgonzola & Sauvignon Blanc Vinaigrette 

Serves 6

SAUVIGNON BLANC VINAIGRETTE 

1/2 cup oil

3 tablespoons red wine vinegar

3 tablespoons honey

3 tablespoons dijon mustard

1/4 cup Sauvignon Blanc

1 grated garlic clove

1 tablespoon grated shallot

Juice of 1 lemon

Salt and pepper

GRILL

1 pound fresh asparagus

1 tablespoon olive oil

1 teaspoon house seasoning (salt, pepper, garlic, onion, smoked paprika)

6 boneless, skinless chicken thighs

1/4 cup bbq seasoning

SALAD

4 cups mixed salad greens, watercress and arugula

1/4 cup chopped tomatoes

1/4 cup chopped cucumbers

1/4 cup sliced red cabbage

1/4 cup sliced red onions

1 cored and thinly sliced pear

1/4 cup crumbled gorgonzola

2 tablespoons roasted sunflower seeds and pepitas

Preheat the grill to 350 degrees.

MAKE SAUVIGNON BLANC VINAIGRETTE

Add all vinaigrette ingredients to a mason jar. Screw on the lid and vigorously shake until all ingredients are thoroughly combined.

PREPARE ASPARAGUS AND CHICKEN 

Thinly shave 4 asparagus spears with a vegetable peeler and place in a small dish. Add 1/4 cup of vinaigrette to the shaved spears and set aside until ready to assemble. Add oil and house seasoning to the remaining asparagus spears. Sprinkle bbq seasoning to both sides of the chicken. Place asparagus and chicken on the grill. Cook asparagus for 4-5 minutes, turning frequently. Cook chicken for 5 minutes each side, or until internal temperature reaches 165 degrees.

ASSEMBLE

Drizzle some dressing in the bottom of a large salad bowl. Add mixed greens, tomatoes, cucumbers, cabbage, onions, shaved asparagus, sliced pear and gorgonzola. Next place chicken and asparagus on top, then sprinkle on seeds and pepitas. Drizzle with more vinaigrette and serve family style.

 

Categories: Recipes, the four