Grilled Chicken and Asparagus Salad

I love the flavor of this dish. My parents grow asparagus so I get spoiled when it is in season! For easiest grilling of the asparagus, choose stalks that are the same size. As well, it is easiest in a grill basket but if you don't have one you can put lay five or six stalks next to each other and run a skewer through them top and bottom and make almost an asparagus "raft".

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground pepper
• 1  lb asparagus
• 2  tablespoons  dark sesame oil, divided
• 8  cups  mixed salad greens
• 1⁄2 cup walnuts
• 1⁄4 cup orange marmalade
• 1⁄4 cup rice vinegar

Directions

1. Spread walnuts on a baking sheet and place in a preheated 375 degree oven for 4-6 minutes or until lightly browned. Cool.
2. Heat grill.
3. Sprinkle chicken with salt and pepper. Place on heated grill over medium heat. Cover and grill for 10-12 minutes, turning once, until no longer pink in the middle and juices run clear. Place on plate.
4. While chicken is grilling, rinse and snap off tough ends of asparagus. Brush with 1 tbsp of sesame oil. Either place in grill basket or thread on presoaked skewers. After removing chicken from grill, grill asparagus for 4 minutes or until crisp tender turning once.
5. Cut chicken into 1/2 inch slices. Place greens on large platter or 2 c on each individual plate. Top with sliced chicken, grilled asparagus and then walnuts.
6. In a small bowl, whisk together marmalade, rice vinegar and 1 tbsp sesame oil. Drizzle over salad just before serving.