Asparagus and lemon grilled chicken breast salad

  • Preparation 50 min
  • Refrigeration 3 h
  • Cooking 40 min
  • Servings 4
  • Freezing I do not suggest


Ingredients for the marinade

  • 600g Exceldor chicken breasts, boneless and skinless
  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 mL) Worcestershire sauce
  • The juice and zest of 1 lemon
  • 2 large garlic cloves, finely chopped
  • Salt and pepper from the mill

Ingredients for the rest

  • 500g casareccia pasta
  • 325g mini asparagus with the tail removed, cut into 2 cm pieces
  • Olive oil
  • 1/2 lemon juice (about 15 ml)
  • 1/2 cup (125 ml) parmesan
  • 1/3 cup (80 ml) finely chopped fresh parsley
  • 6 tablespoons (90 ml) mayonnaise (or more to taste)
  • 1/2 c. (2.5 ml) Provence herbs
  • The zest of 1/2 lemon
  • Salt and pepper from the mill



  • Place the chicken breasts in an airtight dish. In a bowl, add the ingredients of the marinade and season with salt and pepper. Whisk to combine and pour half of the marinade over the chicken. Close the dish, mix well to coat the chicken and reserve in the fridge for 3 hours. Brew occasionally. Reserve the rest of the marinade in the fridge too.
  • In a large saucepan filled with boiling salted water, cook pasta al dente following the directions on the package. Pour into a colander, rinse thoroughly under cold water and drain well. Throw in a large salad bowl and reserve in the fridge.
  • In a skillet heated over medium-high heat add a drizzle of olive oil followed by the asparagus. Season with salt and pepper and mix. Sauté for 3 to 4 minutes until the asparagus is cooked but still crispy. Add the juice of half lemon and continue cooking for 30 seconds. Remove from heat, throw on a plate and let cool for 5 minutes. Add to the salad bowl and reserve in the fridge.
  • Preheat the BBQ to full intensity and reduce to medium intensity. Oil the grates. Add the breasts and cook for 2 minutes. Brush regularly with the reserved marinade. Rotate 45 degrees and continue cooking for 2 minutes. Turn the breasts over and repeat the steps : cook for 2 minutes, turn 45 degrees and cook for 2 minutes.
  • Turn off a BBQ fire and move the breasts to the closed side. Continue indirect cooking for about 15 minutes, or until the internal temperature  reaches 165°F. Remove from heat, chop coarsely and let cool for 15 minutes. Add with the pasta.
  • Add remaining ingredients, season with salt and pepper and toss. Taste and adjust seasoning if necessary !