Grill/Barbecue

Grilled Chicken and Asparagus Salad with Dilly Farmers Cheese Dressing

July  6, 2014
  • Serves 4
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)
In This Recipe
Directions
  1. 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.
  2. In a small bowl, mix together the olive oil, farmers cheese, sour cream, dill, and vinegar. Set this dressing aside.
  3. 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.
  4. While chicken cools, arrange spinach, corn, and asparagus on a platter; add sliced chicken. Drizzle salad with dressing.

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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, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.