Ingredients
1lbchicken,boneless
1cupolive oil,plus 2½ tbsp
salt and fresh ground black pepper
1lbasparagus
1garlic clove
2tbspwater
1½cupparsley leaves,loosely packed
1tbsplemon juice
3bibb lettuce head,(about 1½ lbs in all)
Preparation
Light the grill or heat the broiler.
Coat the chicken breasts with 1 tablespoon of oil and sprinkle with ¼ teaspoon each of salt and pepper.
Grill or broil the chicken for 5 minutes. Turn and cook for about 5 minutes more until just done.
When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
Toss the asparagus spears with 1½ tablespoons of oil and ⅛ teaspoon each of salt and pepper.
Grill or broil the asparagus, turning occasionally, for about 10 minutes, until tender, depending on the width of the spears.
Cut the spears into 2-inch lengths.
In a blender, combine the garlic, water, parsley, lemon juice, ½ teaspoon of salt, and the remaining ⅓ cup of oil. Puree until smooth, scraping down the side of the blender with a spatula as necessary.
In a large glass or stainless-steel bowl, toss the lettuce, chicken, and asparagus with half of the vinaigrette. Put the salad on plates.
Drizzle the remaining vinaigrette over the salads, serve, and enjoy!
