Strawberry Asparagus Grilled Chicken Salad with Basil Goddess

If your dinner rotation needs a little sprucing to keep up with the season add this zesty grilled chicken, strawberry, asparagus dinner sized salad to the mix! I’ve made it a few times over the last couple of weeks, and every time hubby and I have both gone back for more. To make a hearty salad I like to bring a few things together. Lots of greens of course, cooked veggies, nuts, grilled protein/hearty grains/legumes, cheese and or avocado, seasonal fruit. This makes a substantial salad good enough for a wholesome dinner or lunch. With a rich flavorful green goddess dressing this salad is everything you need for spring. Serve it with a glass of white wine and you’ve got the perfect spring meal.

Strawberry & Avocado Grilled Chicken Salad, Serves 4-5

• 1 pound boneless, skinless chicken breasts
• E. v olive oil for brushing
• kosher salt as needed
• 1 teaspoon herb de Provence
• 1 medium fennel bulb, cored + thinly sliced, save some of the fronds
• 1 large avocado, pitted + diced
• 1/2 pound strawberries, stemmed + halved
• 9-10 stalks asparagus, choose thicker stems, better for grilling 
• 1 (5-6 oz) bag wild arugula or spring mixed greens/baby spinach
• 4 oz goat cheese or feta, crumbled
• ½ cup Castelventrano olives or any green, sliced
• shelled pistachios for garnish, toasted about 2-3 tablespoons

Basil Goddess

• ¼ cup fresh lemon juice
• 1 tbsp white balsamic vinegar
• 2 heaped tablespoons greek yogurt or sour cream
• 1 teaspoon maple syrup or honey
• ½ cup extra-virgin olive oil
• 1 cup packed basil leaves
• 1 cup parsley leaves + tender stems
• a little water if dressing thickens
• kosher salt
• freshly cracked black pepper

Instructions 

1. In a food processor blend the lemon juice, white balsamic vinegar, greek yogurt. basil and parsley leaves and honey. Slowly drizzle in the olive oil, while blending. Season with salt and black pepper to taste. Let sit while you make the salad. If the dressing thickens add a little water to thin out.
2. Heat a skillet or grill over high heat. Brush the trimmed asparagus with olive oil and season with salt. Place the asparagus on the hot grill and grill for 3-4 minutes until slightly charred. Flip and cook for another 3 minutes. Transfer on to a plate.
3. Reheat the skillet or grill. Brush the chicken with olive oil and season well with salt, lots of black pepper and optionally a little herb de Provence. Place the chicken on the grill, cover the lid, and cook for 5-6 minutes. Flip the chicken and continue to cook for another, about 5-6 minutes. The time may vary slightly depending on the thickness of the chicken breast. Transfer the chicken to a cutting board and let rest.
4. Combine the fennel, diced avocado, strawberries, grilled asparagus, and mixed greens in a large mixing bowl. Add about ½ of the dressing and toss well. Taste the salad and season with more salt if needed. Transfer the salad to a serving bowl.
5. Slice the chicken against the grain and arrange it on the salad. Garnish with the sliced olives, goat cheese, pistachios and serve. Drizzle the remaining dressing or serve on the side.