Grilled Summer Salad
- SERVES
- 8
- COOK TIME
- 10 Min
Tired of the same ho-hum potato salad that seems to be the standard side dish served at every picnic and backyard barbecue? This Grilled Summer Salad is one of our favorite recipes for jazzing things up while keeping it all oh-so-sweet and simple!
What You'll Need
- 1 pound boneless, skinless chicken breast
- 1 pound fresh asparagus, trimmed
- 2 (5-ounce) packages mixed baby greens
- 1/2 pint grape tomatoes, halved
- 1/2 cup frozen corn, thawed
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced almonds, toasted
- 1/3 cup chopped dates*
- 1/2 cup low-fat raspberry vinaigrette
What to Do
- Preheat the grill to medium.
- Grill the chicken and asparagus for 5 to 6 minutes per side, or until the chicken is no longer pink and the asparagus is tender. Remove from the grill; slice into bite-sized pieces.
- In a large salad bowl, toss together the remaining ingredients. Top with the chicken and asparagus, drizzle with the dressing, and serve.
Notes
*To make this a gluten-free recipe, use dates that have not been dusted with wheat flour to prevent sticking.