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Prep
Difficulty
Easy
Time
Estimate
30 mins
Everything will hit the grill except the salad. Prepare each item. Set the grill to medium high. The polenta will go on first, the chicken next. When the polenta and chicken are flipped, add the asparagus to the grill. Toss the salad.
A sprinkle of Herbs de Provence enhances these chicken fillets without a lot of extra work. Pound boneless chicken, breasts or thighs, to an even thickness, but not too thin. Rub the herbs between your fingers before you apply to bring out a bit more flavor.
Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.
This could easily become your favorite way to eat asparagus as thick stalks take on amazing slightly charred flavor with an almost creamy center. The actual cooking time depends on the thickness of the asparagus, just watch it and pull it when they are tender to the bite with dark stripes.
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
