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- 2 boneless, skinless chicken breast halves (about 1 pound)
- Kosher salt
- Freshly ground black pepper
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1/2 cup finely crumbled farmers cheese
- 1/4 cup sour cream
- 2 tablespoons chopped dill
- 2 teaspoons white wine vinegar
- 1 bunch spinach, trimmed and washed (about 6 cups)
- 1 cup fresh corn kernels (sliced from 1 ear corn)
- Preheat the grill to medium-high. Season the chicken with salt and pepper. On a large rimmed baking sheet or platter, toss asparagus with olive oil, salt, and pepper.
- In a small bowl, mix together the olive oil, farmers cheese, sour cream, dill, and vinegar. Set this dressing aside.
- Place chicken and asparagus on grill. Grill chicken until charred and opaque throughout, about 8 minutes total. Grill asparagus, turning occasionally, until charred and tender, about 6 minutes total. Transfer chicken to a cutting board to cool for 5 minutes, then slice.
- While chicken cools, arrange spinach, corn, and asparagus on a platter; add sliced chicken. Drizzle salad with dressing.
- This recipe is a Community Pick!