This salad is sure to be both a family-friendly and crowd-pleasing summer favorite!
Print Recipe

Grilled Lemon Chicken and Asparagus Salad with Creamy Feta Sauce

This salad is sure to be both a family-friendly and crowd-pleasing spring or summer favorite!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: lunch, dinner
Cuisine: American
Keyword: salad, chicken, grill
Servings: 4


  • 1/3 cup lemon juice, about 3 large lemons, juiced
  • 1 teaspoon garlic, about 2 garlic cloves, finely minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 2/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 boneless chicken breasts, about 1 pound, cut in half lengthwise
  • 1 pound asparagus, about 1 bunch, tough ends trimmed
  • 1/4 cup feta cheese
  • 1/4 cup plain greek yogurt
  • 1 tablespoon chives, chopped
  • 2 romaine hearts, chopped
  • Lemon slices, optional


  • To make the lemon vinaigrette, combine lemon juice, garlic, dijon mustard, honey, olive oil, salt, and pepper in a small bowl or mason jar. Mix or shake in jar until smooth. Store in the fridge until ready to serve.
  • To make the creamy feta sauce, combine ¼ cup of prepared the lemon vinaigrette, feta cheese, greek yogurt, and chives in a food processor. Pulse until combined. Store in the fridge until ready to serve.
  • Add chicken into a large zip-top bag and pour ½ cup of lemon vinaigrette over. Seal the bag tightly, pressing the bag gently to remove as much excess air as possible. Refrigerate and marinade for 30 minutes up to 3 hours.
  • Heat an outdoor grill to medium-high heat, about 400 degrees.* Place asparagus on one side of the grill in an even line. (You can brush asparagus with a little bit of olive oil here if desired but I usually grill it without oil since it is going to be incorporated into the salad.) Toss the asparagus periodically and cook until grill marks appear, about 6 minutes.
  • While the asparagus is cooking, remove chicken from bag and place chicken on grill. Grill each side for 4-6 minutes depending on thickness. Once the chicken reaches an internal temperature of 160 degrees, place chicken on a plate under foil and allow chicken to rest for 5 minutes to come up an internal temperature of 165 degrees.
  • If desired, grill lemon slices to serve on the side at the end.
  • Toss prepared romaine with desired amount of creamy feta sauce and grilled asparagus, cut into 2-inch segments. Top salad with grilled chicken, cut into thin strips. Serve with grilled lemon and any extra lemon vinaigrette, as desired.**


*If you don't have a grill or prefer to make the recipe inside, you can cook the chicken and asparagus in a pan over medium-high heat instead.
**If you end up with extra lemon vinaigrette, store in an airtight container for up to two weeks.