Grilled Sweet Tea Chicken Salad
Go beyond the glass and feast on this Grilled Sweet Tea Chicken Salad made with seasonal produce and a sweet tea vinaigrette that doubles as a marinade.
stone grain mustard
approximately 6-7 spears
tops removed and sliced thinnly
fresh ground black pepper
Salt to taste
Bring 1/2 cup water to a boil in a medium saucepan, add brown sugar. Stir until dissolved. Place tea bag in saucepan, remove from here. Set aside to cool.
Add sweet tea, mustard, garlic, vinegar, thyme, and 1/2 cup oil to a large bowl or mason jar. Whisk or close and shake to combine.
Place chicken in a large sealable plastic bag, cover with approximately 1/3 of the dressing. Reserve remaining. Marinate chicken for at least 30 minutes.
Heat a large cast iron skillet or grill pan over medium high heat.
Toss asparagus spears with 2 tablespoons oil. Place in pan, grill 4-5 minutes until tender. Cut into bite-sized pieces. Set aside.
Remove chicken from marinade, pat off excess liquid with paper towel. Oil skillet as needed with remaining oil. Grill chicken 4-5 minutes per side until done. Let rest 5 minutes before slicing.
Add greens to a large bowl. Top with chicken and remaining ingredients. Drizzle with desired amount of reserved dressing. Salt and pepper to taste.