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Grilled Chicken with Grilled Asparagus and Blue Cheese Salad Part 1- Grilling

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Chef Kent Rathbun from Abacus and Jasper's Restaurant in Dallas joins Nick to make Grilled Asparagus And Blue Cheese Salad. It has got grilled chicken, Grilled Asparagus and beautiful tomatoes in it. Since this recipe is being made by Chef Kent Rathbun who has built an empire as a Chef, this recipe is got be special. He gives us a detailed demo on how to make Grilled Asparagus And Blue Cheese Salad and we have the recipe below for you.
  Boneless, skinless, chicken breasts 32 Ounce (4, 8 Ounce Each)
  Extra light olive oil 2 Tablespoon (Pompeian)
  Tomato slice 32 , 1/4 inch thick (Tomatoes Should Be Very Fresh And Very Ripe.)
  Asparagus spears 24 , grilled (See Accompanying Recipe)
  Blue cheese 4 Ounce, crumbled (Maytag)
  Red onion rings 12 (Raw, For Garnish)
  Basil leaves 4 (Chiffonade, For Garnish)
  Shallot 8 Ounce, roasted
  Black pepper vinaigrette 1 Tablespoon (See Accompanying Recipe)
  Asparagus spears 24
  Extra virgin olive oil 2 Tablespoon (Pompeian)
  Cracked black pepper 1 Tablespoon
  Garlic head 1
  Shallots 2 Small
  Extra virgin olive oil 1⁄2 Cup (8 tbs), plus extra for brushing the garlic and shallots (Pompeian)
  Champagne vinegar/Pompeian pomegranate infused blush balsamic vinegar 2 Tablespoon, infused
  Balsamic vinegar 2 Tablespoon (Pompeian)
  Cracked black pepper 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Chopped basil 1 1⁄2 Teaspoon
  Chopped chives 1 1⁄2 Teaspoon
  Chopped parsley 1 1⁄2 Teaspoon
  Chopped oregano 1 1⁄2 Teaspoon
  Rice olive oil with truffles 1 1⁄2 Teaspoon
  Kosher salt 1 Tablespoon

Coat the chicken breasts with the extra light olive oil and season with cracked black pepper and kosher salt. Grill on a charcoal grill or in a grill pan until the chicken is cooked through, approximately 5 to 7 minutes per side, depending on thickness. Remove the chicken breasts from the heat and slice each into 6 to 8 pieces.

To prepare the grilled asparagus:
Marinate the asparagus in the extra virgin olive oil and season with cracked black pepper and kosher salt. Grill over an open flame for 1 to 2 minutes. Remove from the heat and serve warm.

To prepare the roast shallot-black pepper vinaigrette:
Cut off the top of the head of garlic and peel the shallots. To roast the garlic and shallots, brush with extra virgin olive oil and place in a baking dish in an oven preheated to 375 degrees. Roast until soft, approximately 35 to 40 minutes

In a medium bowl, mix ½ cup extra virgin olive oil and both vinegars. After the garlic and shallots cool, squeeze the garlic cloves out of their skins, and chop and mash them into a paste together with the shallots. Add the garlic-and-shallots paste to the rest of the ingredients, mix, and season with kosher salt.
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Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
If you are enthusiastic about Italian salads, then this recipe is for you .In this first part of video Chef Kent has got grilled chicken, grilled asparagus and beautiful tomatoes in it. This is a very simple dish , but it doesn't end here , watch the second part soon.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1074 Calories from Fat 508

% Daily Value*

Total Fat 56 g85.9%

Saturated Fat 9.9 g49.6%

Trans Fat 0.1 g

Cholesterol 152.8 mg50.9%

Sodium 2634.4 mg109.8%

Total Carbohydrates 71 g23.5%

Dietary Fiber 16.4 g65.5%

Sugars 32.1 g

Protein 74 g148.2%

Vitamin A 228.1% Vitamin C 252.4%

Calcium 48.7% Iron 62.6%

*Based on a 2000 Calorie diet

Grilled Chicken With Grilled Asparagus And Blue Cheese Salad Part 1- Grilling Recipe Video,