A lovely transition between the dreary doldrums of winter and the freshness, excitement and bright promise of spring.
GRILLED CHICKEN ASPARAGUS SALAD – FAYETTEVILLE PILATES AND BARRE
1 1/2 pound skinned, boned chicken breasts
6 tablespoons olive oil, divided
2 teaspoons salt
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
Heat grill to medium-high (350-400F). Brush chicken with 2 tablespoons oil, sprinkle with 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Grill chicken, covered, 5 minutes on each side or until done. Let stand 10 minutes, chop.
Toss asparagus with 2 tablespoons oil, and grill in a grill basket, covered, 1 minute on each side (or cook in a skillet). Cut asparagus into 2-inch pieces. Toss together chicken, asparagus, cheese, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
Whisk together mayonnaise, buttermilk, lemon juice, garlic cloves, 2 tablespoons of oil and 1/4 teaspoon salt. Drizzle over chicken mixture. Top with mint and dill.
Recipe adapted from Southern Living, May 2014