Grilled Chicken With Asparagus And Salad Recipe

Mixed Green Salad with Cherry Tomatoes, Cashews, Gorgonzola, Feta, and Dressing

Begin by washing and drying mixed greens, predominantly spinach, and arranging them on a plate. Scatter halved cherry tomatoes, whole cashews, crumbled Gorgonzola, and crumbled Feta cheese over the greens. For the dressing, if a specific type is not known, prepare a simple vinaigrette by whisking together olive oil, balsamic vinegar, a touch of honey, salt, and pepper. Drizzle the dressing over the salad just before serving to keep the greens vibrant and fresh.

Grilled Asparagus Spears

Clean the asparagus and trim off the woody ends. Toss the spears lightly in olive oil and season with salt and pepper. Grill over medium heat on a grill pan or outdoor grill, turning occasionally, until they are tender and have char marks, about 7-10 minutes. Serve immediately as a side.

Grilled Chicken with Curry or Turmeric Seasoning

Begin by marinating the chicken pieces (preferably breast or thigh) in a mixture of yogurt, curry powder or turmeric, garlic, and lemon juice for at least 1 hour, preferably overnight. Preheat your grill or grill pan to medium-high heat and cook the chicken until it's thoroughly cooked and has a nice golden-brown crust, about 6-8 minutes per side, depending on thickness. Let it rest for a few minutes before serving to ensure it stays juicy.