Asparagus and Grape Salad

The first time I had this salad was at a bridal shower I helped throw for my dear friend Gaylen. Her MOH Sara is a total kick butt entertainer so she obviously shared nothing but her best for our favorite gal. We actually made this salad as a vegetarian option that day and I love it both ways. I love the pops of color and the brightness that the almost fresh asparagus provides.

The original recipe from Sara calls for Gorgonzola cheese but since 703 Daddy doesn’t like stinky cheeses I have substituted that out for goat cheese crumbles which we both love.

3 Chicken Breasts or 6 chicken tenderloins (boneless/skinless)

Asparagus (1 Bunch)

2 Cups Grapes (off the vine)

½ Red Onion (Medium)

3-4 Tbsp chopped walnuts

¼ cup soft cheese crumbles

Balsamic Dressing (to taste)

3 Tbsp EVOO

Sea Salt

Fresh Ground Pepper

Herbs’ de Provence

Season chicken with S&P, Herbs’ de Provence and EVOO. Either bake at 350 for an hour, grill or pan cook it in a skillet on medium heat. Cut the cooked chicken into bite-size cubes and place in a bowl in the refrigerator. Cut asparagus into 1 to 1.5 inch pieces and blanch the asparagus in boiling water for 1 minute and run it under cold water to stop cooking time. Add cooked asparagus to the bowl in the refrigerator.

Chop the red onion and add it to the bowl. Cut the grapes in half and add with walnuts and cheese. Toss in your favorite balsamic dressing before serving.