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Salad with Chicken, Potatoes, & Asparagus

Salad with Chicken, Potatoes, & Asparagus
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I’m a firm believer that you can put anything edible that you like in a salad in any combination that appeals to your palate.

Because mon mari is diabetic I try to put the same amount of carbs into every dinner. When it’s salad season the carbs get added to the salad.

It works!

Oh, as he’s an adult he’s responsible for his own breakfast and lunch. I only do dinner.

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Salad with Chicken, Potatoes, & Asparagus

Salad with Chicken, Potatoes, & Asparagus
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Grilling the chicken breast and vegetables adds the perfect summer flavors to this salad  – and keeps it light.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Salad
  • Method: Grilling

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (12oz, 350gr)
  • 2 medium potatoes (10oz, 300gr), cut into bite-size pieces
  • 8oz (250gr) asparagus, trimmed, cut into 2″ (5cm) lengths
  • 3oz (90gr) cherry tomatoes, cut in half
  • 12 small Mozzarella balls
  • 1/3 cup sliced radishes
  • 1/3 cup green olives, cut in half
  • spinach and/or other spring greens for 2 large salads
  • 1 tbs snipped basil
  • 1 tbs snipped chives
  • 1 tbs snipped parsley
  • 1 tbs olive oil for potatoes
  • Marinade for chicken:
  • 1 tbs red wine vinegar
  • 1 tbs Dijon-style mustard
  • 2 tbs olive oil
  • 1/2 tsp paprika
  • Vinaigrette:
  • 1 tbs ketchup
  • 1 tbs sherry vinegar
  • 1 tsp Dijon mustard
  • 3 tbs salad olive oil

Instructions

  • Chicken:
  • In small bowl whisk together marinade for chicken, pour over chicken and set aside to marinate.
  • When ready, remove chicken from marinade and cook on barbecue for 14 – 18 minutes, turning once.
  • Vegetables:
  • Toss potatoes with oil and cook on barbecue grill in grill pan, stirring frequently, for about 25 minutes or until brown and done.
  • Add asparagus for the last 10 minutes of cooking time, stirring to combine with potatoes and oil in pan.
  • Salad:
  • Make vinaigrette:
  • In small bowl whisk mustard, ketchup and vinegar.
  • Slowly add oil whisking constantly.  You may have to stop adding oil and just whisk periodically. You don’t want to see the oil separately – it should be incorporated as it goes into the mixture.
  • Prepare spinach and / or lettuce, tear if needed and put in a large salad bowl.
  • Add tomatoes, mozzarella, olives, radishes, and herbs to salad.
  • Add 2 – 3 tbs vinaigrette and mix well.
  • Remove vegetables and chicken.
  • Slice chicken.
  • Add chicken, vegetables to salad, toss gently and serve

Notes

Substitute leftover or purchased rotisserie chicken for the chicken breasts.
To cook everything in 2 skillets: chicken about 15 minutes,  potatoes  until browned and cooked through, about 20 minutes, adding the asparagus for the last 7 minutes.

Salad with Chicken, Potatoes, & Asparagus

Looking for something similar but different? Chicken Taco Salad

Remember – anything in the fridge or pantry is good in a salad!