Chicken and Roasted Asparagus Salad
Elevate your salad game with this vibrant Chicken and Roasted Asparagus Salad, a nutrient-packed dish that’s as delicious as it is wholesome. Featuring tender slices of perfectly seared chicken breast paired with caramelized, oven-roasted asparagus, this recipe strikes the perfect balance of flavors and textures. A medley of crisp mixed salad greens, juicy cherry tomatoes, and crunchy toasted almonds adds layers of freshness and crunch, while a zesty Dijon mustard vinaigrette ties everything together with a tangy, slightly sweet finish. Ready in just 35 minutes, this protein-rich salad is perfect for a quick, healthy lunch or a light dinner, and it’s sure to impress anyone at your table. Keywords: roasted asparagus, Dijon vinaigrette, chicken salad recipe, easy healthy salad, quick dinner idea.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 pound Asparagus
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 0.25 cup Sliced almonds, toasted
- 2 teaspoons Dijon mustard
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 clove Garlic, minced
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the woody ends of the asparagus, then place it on a baking sheet.
Drizzle 1 tablespoon of olive oil over the asparagus, and sprinkle with 1/2 teaspoon each of salt and black pepper. Toss to coat evenly.
Roast the asparagus in the oven for 12-15 minutes, or until tender and slightly caramelized. Remove and let cool.
While the asparagus is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with the remaining 1/2 teaspoon of salt and black pepper. Place the chicken in the skillet and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, Dijon mustard, red wine vinegar, honey, and minced garlic to create the vinaigrette.
In a large salad bowl, combine the mixed salad greens, roasted asparagus, cherry tomatoes, and sliced almonds.
Top the salad with the sliced chicken and drizzle the Dijon mustard vinaigrette evenly over the top.
Toss gently to combine, divide into servings, and enjoy!
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
