Ingredients
-
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)
Directions
-
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.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
See what other Food52ers are saying.