Summer Grilled Chicken and Asparagus Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings


  • 6 cups trimmed and shaved asparagus shave using a vegetable peeler
  • 1 1/2 pounds boneless skinless chicken breasts grilled and sliced
  • 1 small shallot chopped
  • 1/4 cup shredded carrots
  • 3 large radishes thinly sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup extra virgin olive oil
  • Stevia to taste
  • 1/4 cup apple cider vinegar
  • 1 clove garlic pressed
  • sea salt and freshly ground black pepper to taste
  • 2 medium avocado peeled, pitted and sliced


  • In a large bowl, toss the first 6 ingredients (asparagus through cilantro).
  • In a blender, blend the remaining ingredients until smooth. Pour dressing over salad, toss and serve topped with avocado.


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