Beet Orange Basil Vinaigrette with Roasted Asparagus & Chicken

Beet Orange Basil Vinaigrette with Roasted Asparagus & Chicken


Fresh seasonal veggies like asparagus, radishes, and greens are enhanced with this savory yet sweet Beet Orange Basil balsamic vinaigrette – finished with perfectly seasoned chicken that will keep you satisfied all spring long!



For the salad - 

  • ½ cucumber, sliced thin
  • 6 radishes, sliced thin
  • 1 bunch asparagus, trimmed
  • 2 cups spinach
  • 1 cup arugula
  • 1 cup baby kale
  • 1 zucchini, sliced thin lengthwise

For the dressing - 

  • 1/3 cup Medlie Beet Orange Basil
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • ½ lemon, juiced

For the chicken and marinade - 

  • 4 chicken breasts
  • ¼ cup olive oil
  • Juice of 1 lemon
  • ¼ tsp cayenne pepper
  • 1 tsp oregano
  • sea salt and pepper, to taste


  • Combine marinade ingredients in a plastic bag and marinate the chicken 30 minutes to 2 hours
  • Preheat grill to medium heat
  • Preheat the oven to 375 degrees
  • Grill chicken for 5 minutes per side or until thoroughly cooked
  • When the chicken is done cooking, wrap in aluminum foil & allow to sit for 5-10 minutes so that the meat has a chance to ‘rest’ and the juices redistribute before slicing
  • Grill zucchini for 8 minutes, flipping halfway through
  • Line a baking sheet with parchment paper
  • Line asparagus on baking sheet and drizzle with 1 tbsp olive oil and 3 cloves of minced garlic
  • Bake in oven for 25 minutes
  • While the chicken is resting and the asparagus is finishing, make the dressing by combining all the dressing ingredients in a mason jar and shaking vigorously with the lid on to mix
  • Assemble the salad by layering greens, radishes, cucumber, asparagus, grilled zucchini, and chicken; drizzle with the dressing and enjoy!
  • Store leftovers in an airtight glass container – unused dressing will last up to two weeks in the refrigerator