This Grilled Lemon Herb Chicken Salad takes some of the best flavors of spring and grills them for a bolder flavor.
This is best with younger, less woody asparagus and carrots. But, if you have thicker ones, you can peel the woody part of the asparagus and trim out the hard center core of the carrots. Carrots and asparagus are both excellent sources for vitamins A, C, and K as well as fiber. Both vegetables can help prevent cancer and heart disease among a host of other conditions.
I used all arugula for a nice peppery bite to complement the other ingredients in this Lemon Herb Chicken Salad, but you can use your favorite lettuce in place of half or all of it.
Grilled Lemon Herb Chicken Salad Ingredients
- 1 large lemon
- 2-3 cloves garlic, chopped
- 2 tablespoons fresh oregano (or another fresh herb such as rosemary or cilantro)
- 1 pound boneless chicken breasts or thighs, pound to an even thickness if needed
- 8 ounces asparagus
- 4-5 carrots
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 bunch arugula
- 2 tablespoons apple cider vinegar or flavored vinegar
- Zest and juice the lemon.
- In a medium bowl combine lemon zest, juice, garlic, oregano and chicken and mix until chicken is coated.
- Heat a gas grill (or grill pan for the stove) to medium-high.
- Trim off woody ends of the asparagus and cut in half.
- Scrub the carrots clean and cut to be about the same size as the asparagus.
- In a medium bowl, coat the asparagus and carrots with the olive oil and add salt and pepper to taste.
- Grill the chicken until cooked. Remove from grill and tent with foil while grilling the asparagus and carrots.
- Tear Arugula into bite-sized pieces and add to a salad bowl.
- Chop asparagus and carrots and add to the arugula.
- Add the olive oil and vinegar and toss until coated.
- Slice the chicken into thin strips and serve on top of the salad.
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.
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Audrey Humaciu created this recipe for Harvest2U
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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