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.

Enjoy!

Recipe adapted from Southern Living, May 2014

www.southernliving.com/food