Grilled Chicken Garden Salad

Ingredients

• 1 lb asparagus fresh
• 2 tablespoons canola oil 
• 2 teaspoons garlic finely chopped
• 1.5 teaspoons rosemary dried
• 1 teaspoon lawry's seasoned salt 
• 24 oz chicken breast boneless skinless
• 5 oz the salad 
• 2 cups grape tomatoes cut in half
• 1 cup onion red thinly sliced
• 0.5 cup honey dijon mustard refrigerated reduced-fat

Equipment

• bowl
• grill

Directions

1. Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish.
2. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
3. In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
4. Heat gas or charcoal grill.
5. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
6. Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion.
7. Pour dressing over salad; toss to coat.
8. Cut chicken into strips; serve over salad.