Grilled-Chicken-and-Asparagus Salad with Parsley Pesto

Grilled-Chicken-and-Asparagus Salad with Parsley Pesto
Photo by © Melanie Acevedo

Ingredients

  • 1 pound boneless, skinless chicken breasts (about 3)
  • 1 tablespoon lemon juice
  • 1 pound asparagus, tough ends snapped off and discarded
  • Salt
  • 1 clove garlic
  • 1 ½ cups loosely packed parsley leaves
  • 1/3 cup plus 2 1/2 tablespoons olive oil
  • + 3 more ingredients
    • 2 tablespoons water
    • Fresh-ground black pepper
    • 3 heads Bibb lettuce (about 1 1/2 pounds in all), torn into bite size pieces (about 4 1/2 quarts)

1. Light the grill or heat the broiler. Coat the chicken breasts with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each of salt and pepper. Grill or broil the chicken for 5 minutes. Turn and cook until just done, about 5 minutes more. When the chicken breasts are cool enough to handle, ...

View full recipe at My Recipes

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