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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and trim the woody ends of the asparagus, then place it on a baking sheet.

Step 3

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.

Step 4

Roast the asparagus in the oven for 12-15 minutes, or until tender and slightly caramelized. Remove and let cool.

Step 5

While the asparagus is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

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).

Step 7

Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.

Step 8

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.

Step 9

In a large salad bowl, combine the mixed salad greens, roasted asparagus, cherry tomatoes, and sliced almonds.

Step 10

Top the salad with the sliced chicken and drizzle the Dijon mustard vinaigrette evenly over the top.

Step 11

Toss gently to combine, divide into servings, and enjoy!

Nutrition Facts

Serving size	(1302.9g)

Amount per serving	% Daily Value*
Calories	1458.6

Total Fat 87.0g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 295.8mg	0%
Sodium 2959.8mg	0%
Total Carbohydrate 43.2g	0%
Dietary Fiber 17.5g	0%
Total Sugars 21.1g
Protein 129.0g	0%

Vitamin D 3.5IU	0%
Calcium 338.3mg	0%
Iron 17.4mg	0%
Potassium 3007.4mg	0%

*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.

Source of Calories

Fat: 53.2%

Protein: 35.1%

Carbs: 11.7%