1 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the Chicken
4 Chicken Breasts
1/4 cup Olive Oil
1 lemon Lemon Juice
1/4 tsp Cayenne Pepper
3 tbs, chopped Fresh Oregano
Pinch Salt
Pinch Pepper
For the Salad
1 cup Arugula
2 cups Spinach
1 cup Micro greens or watercress
1/2 cup,halved Cherry Tomatoes
1/2, sliced thin and quartered Cucumber
1 bunch, ends trimmed Asparagus
6, sliced thin Radishes
1, sliced thin Zucchini
4 tbs Sunflower Seeds
For the dressing
1/2 cup Balsamic Vinegar
1/4 cup Olive oil
1/3 cup Beet Orange and Basil Soup from ZUPA NOMA
1/4 tsp Cinnamon
1/4 tsp Ginger
1, chopped Date

Spring Chicken Roasted Asparagus Salad

  • Serves 4
  • Easy

Ingredients

  • For the Chicken

  • For the Salad

  • For the dressing

Directions

Share

[This post is sponsored by ZUPA NOMA drinkable soups. I used their Beet Orange Basil Soup to make this amazing dressing for this spring salad. Thank you for keeping The Kitcheneer in the kitchen!]

Spring has officially sprung folks!

Spring Chicken Roasted Asparagus Salad- the perfect spring Whole30 recipe with a Beet Orange Basil Vinaigrette dressing that actually will make you CRAVE salad. Spring time vegetables are tossed with a Whole30 dressing and topped with grilled chicken.

And I really couldn’t be more excited! The tulips are in full bloom around our neighborhood. Except in our backyard…I’m looking at you squirrels.

And I know as cliché as it sounds, I crave salads like CRAZY this time of year. And if you have been an avid reader on The Kitcheneer. You know I like my salads big, with lots of color, and never EVER boring!

Spring Chicken Roasted Asparagus Salad- the perfect spring Whole30 recipe with a Beet Orange Basil Vinaigrette dressing that actually will make you CRAVE salad. Spring time vegetables are tossed with a Whole30 dressing and topped with grilled chicken.

And actually? Salads are kind of my favorite food. Please don’t inwardly eye roll at that.

I’m actually serious. Especially if you have like a salad bar kind of deal going on in your fridge.

I like to have chopped veggies in individual baggies or containers so I can kind of use my fridge like a salad bar and assemble something super quick yet healthy and oh so delicious.

Spring Chicken Roasted Asparagus Salad- the perfect spring Whole30 recipe with a Beet Orange Basil Vinaigrette dressing that actually will make you CRAVE salad. Spring time vegetables are tossed with a Whole30 dressing and topped with grilled chicken.

The chicken is very simply flavored. But oh so good. And it’s basically my foundation chicken. A little oil, oregano, lemon, and a pinch of cayenne. Cause I like a little spice 😉 And it helps balance out the rest of this flavorful salad.

The base is a blend of arugula, micro greens, and spinach (which means you have just hit your daily green food goal!)

Then load on the veggies! Roasted asparagus is the in season star right now and must be present! I simply put these pretties on a sheet pan with a little olive oil and garlic and grilled the chicken while I was waiting for them to be done. Then it’s cherry tomatoes, grilled zucchini, cucumbers, radishes, and sunflower seeds. And edible flowers. Which I am absolutely OBSESSED with at the moment.

Spring Chicken Roasted Asparagus Salad- the perfect spring Whole30 recipe with a Beet Orange Basil Vinaigrette dressing that actually will make you CRAVE salad. Spring time vegetables are tossed with a Whole30 dressing and topped with grilled chicken.

But the dressing. OH MY GOSH this dressing is key to bring this salad to earth. I used ZUPA NOMA’s Beet Orange Basil soup and turned it into this savory yet sweet balsamic dressing. Their Beet Orange Basil is PACKED with nutrients and wholesome ingredients. In this flavor alone it has superfoods like raw apple cider vinegar and fresh herbs like basil and mint, which combat anxiety and soothe indigestion.And absolutely mandatory on this springy green bowl of goodness.

ZUPA NOMA soups also provide FOUR servings of whole organic veggies,so you’re getting filling fiber in addition to the vitamins and nutrients. Basically this salad became twice as good for you and twice as tasty.

Spring Chicken Roasted Asparagus Salad- the perfect spring Whole30 recipe with a Beet Orange Basil Vinaigrette dressing that actually will make you CRAVE salad. Spring time vegetables are tossed with a Whole30 dressing and topped with grilled chicken.

Basically this salad is spring in a bowl! I bet some bunny wouldn’t mind eating the whole thing….HAHAHAHAHA

Ok, come on. That was a knee slapper and you know it.

Spring Chicken Roasted Asparagus Salad- the perfect spring Whole30 recipe with a Beet Orange Basil Vinaigrette dressing that actually will make you CRAVE salad. Spring time vegetables are tossed with a Whole30 dressing and topped with grilled chicken.

And if you are craving salads as much as me here are a few more to check out:

Greek Chicken Salad Meal Prep Bowls

Grilled Lamb Summer Salad

Grilled Chicken Cherry Salad

Spring Chicken Roasted Asparagus Salad- the perfect spring Whole30 recipe with a Beet Orange Basil Vinaigrette dressing that actually will make you CRAVE salad. Spring time vegetables are tossed with a Whole30 dressing and topped with grilled chicken.

 

Save

Save

Steps

1
Done

Combine marinade ingredients in a plastic bag and marinate the chicken for 30 minutes to 2 hours

2
Done

Preheat grill to medium heat

3
Done

Grill chicken for 5 minutes per side or until thoroughly cooked. Grill zucchini for 8 minutes, flipping halfway through.

4
Done

Allow to rest for 5 minutes before slicing against the grain

5
Done

While the chicken and zucchini cooks, preheat the oven to 375 degrees F

6
Done

Line a baking sheet with parchment paper

7
Done

Line asparagus on baking sheet and drizzle with 1 tbs olive oil and 3 cloves of minced garlic
Bake in oven for 15 minutes

8
Done

While the chicken is resting and the asparagus/zucchini are finishing make the dressing
In a small sauce pan preheat on medium
Add the balsamic vinegar and allow to boil

9
Done

Reduce heat and let simmer until it is reduced by half (about 8 minutes)
Turn heat off and add remaining ingredients and stir until smooth

10
Done

Allow dressing to cool completely

11
Done

Stir in oil, spices, and ZUPA NOMA into the vinegar

12
Done

Assemble the salads by adding greens, radishes, cucumber, asparagus, zucchini,and sunflower seeds.
Drizzle with the dressing and enjoy!

Amanda

Paleo Sweet Potato Egg Nests- the perfect trio for the ultimate Sunday brunch of sunny eggs, sweet potatoes, and all the greens. Easter and Mother's Day brunch is done!|thekitcheneer.com
previous
Paleo Sweet Potato Noodle Egg Nests
A great Whole30 cold lunch recipe that is perfect for your weekly meal prep! Packed with protein and and crisp crunchy apples. One of my favorite lunch options EVER!|thekitcheneer.com
next
Turkey Apple Club Lettuce Wraps
Paleo Sweet Potato Egg Nests- the perfect trio for the ultimate Sunday brunch of sunny eggs, sweet potatoes, and all the greens. Easter and Mother's Day brunch is done!|thekitcheneer.com
previous
Paleo Sweet Potato Noodle Egg Nests
A great Whole30 cold lunch recipe that is perfect for your weekly meal prep! Packed with protein and and crisp crunchy apples. One of my favorite lunch options EVER!|thekitcheneer.com
next
Turkey Apple Club Lettuce Wraps

8 Comments Hide Comments

Now that is a stunning salad! I’m the same way – serious salad LOVE going on! I try to eat one every single day. Such a clever idea to use that yummy soup as dressing! I love beets and I’ll be on the lookout for it!

Add Your Comment