Grilled Chicken, Rhubarb and Asparagus Salad

Photo courtesy Foodland Ontario

Rhubarb and asparagus are two foods that are responsible for much excitement at this time each year. They’re the first signs of the season signaling that plenty of local bounty is to come in a not too distant future. (Arugula is also one of the first to come up in my garden as well!)  And besides their deliciousness, both rhubarb and asparagus are packed with nutrition but. Add in grilling and you’ve got a trifecta!

While rhubarb may be a standard in desserts, I’d wager that you’ve haven’t tried it grilled as it’s prepared in this recipe, adapted from Foodland Ontario. Grilling rhubarb caramelizes it, adding tart, sweet notes to this flavour-packed salad.

As you may not be from Ontario, feel free to use your local ingredients. As well, if you don’t have any apple juice, use homemade or sodium-reduced chicken or vegetable broth instead. Enjoy!

Grilled Chicken, Rhubarb and Asparagus Salad

Serves 4 to 6

1/4 cup (50 mL) each vegetable oil and apple juice
2 tbsp (25 mL) Ontario Honey
1/2 tsp (2 mL) each salt and pepper

Chicken:
2 tbsp (25 mL) Dijon mustard
1 tsp (10 mL) vegetable oil
1 tsp (5 mL) each garlic powder and dried thyme leaves
1/4 tsp (1 mL) salt
3 boneless skinless Ontario Chicken Breasts (about 6 oz/175 g each)

Salad:
1 lb (500 g) Ontario Asparagus, trimmed
1 lb (500 g) Ontario Rhubarb, trimmed
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) Ontario Honey
8 cups (2 L) Ontario Arugula Leaves
1/2 cup (125 mL) toasted pecan halves
1/2 cup (125 mL) fresh Ontario Mint Leaves, coarsely chopped

In large bowl, whisk together oil, apple juice, honey, salt and pepper; set aside.

Chicken: In medium bowl, combine mustard, oil, garlic, salt and thyme. Add chicken; toss to coat. Place chicken on greased grill over medium-high heat. Grill, covered, until thermometer inserted sideways into centre reads 165°F (74°C) about 5 to 6 minutes per side. Remove from heat; rest for 5 minutes. Slice into 1/2-inch (1 cm) thick pieces.

Salad: In large bowl, toss asparagus and rhubarb with oil. Place on greased grill over medium-high heat and grill until tender, about 8 minutes, turning occasionally. Cut rhubarb into 1/2-inch (1 cm) pieces and place back in bowl; toss with honey. Cut asparagus into bite-size pieces. Add asparagus, rhubarb, chicken, arugula, pecans, feta and mint leaves to reserved dressing. Toss to combine; serve immediately.

Nutrition information per serving:
• Calories: 403
• Protein: 29 grams
• Fat: 24 grams
• Saturated fat: 4 gram
• Carbohydrate: 20 grams
• Dietary fibre: 5 grams
• Sodium: 438 milligrams