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Summer Salad Season

Warm weather = grilling season. Let's begin experimenting with our summer salads! Kicking this series off with the following:

Grilled Chicken with Asparagus, Red Cabbage, Tomato & Pesto


6 oz chicken breast (leaner)⁣

Olive oil spray (1/2 condiment)⁣

1 tbsp pesto (1 healthy fat)⁣

1/4 cup chopped tomato (1/2 green)⁣

1/4 cup raw arugula or spinach (1/2 green)⁣

1/2 cup red cabbage (1 green)⁣

1/2 cup asparagus (1 green)⁣

Salt, pepper, garlic powder to taste (1-2 condiments)⁣


1. Preheat grill to 400 ⁣

2. Chop cabbage and remove asparagus stems⁣

3. Place on foil, spray, and add salt and pepper ⁣

4. Grill for about 15 minutes, tossing as needed⁣

5. Meanwhile, pound chicken until it’s an even thickness ⁣

6. Spray and season with salt, pepper, garlic powder⁣

7. Grill chicken for about 5-7 minutes on one side, flip, grill for about 3 more (depending on thickness)⁣

8. Remove chicken and veggies from the grill and let chicken rest for about 5-10 minutes⁣

9. Assemble salad with greens, tomato, grilled veggies, and sliced chicken⁣

10. Top with pesto and enjoy!⁣

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