Name: Grilled chicken and asparagus salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 5 oz asparagus, trimmed; 2 oz mixed greens; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 cup water

Nutrition

Per serving

256 calories

Protein: 35g; 54% of calories
Carbs: 11g; 18% of calories
Fat: 8g; 29% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Add water to a small pot and bring to a boil. Place asparagus in a steamer basket over the water, cover, and steam for 5 to 6 minutes until tender but still bright green. Set aside to cool slightly.
While the asparagus steams, season the chicken breast on both sides with salt and black pepper.
Heat a 12-inch skillet over medium high heat. Mist with cooking spray if needed. Place chicken in the pan and cook for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
In a small jar, combine olive oil, lemon juice, and Dijon mustard. Shake vigorously until the dressing is emulsified.
Slice the grilled chicken into strips. Place the mixed greens in a large bowl and top with the steamed asparagus and sliced chicken. Drizzle the lemon vinaigrette over the top.

Nutrition

Ingredients

Instructions

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