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A recipe from Emilie Gaillet Emilie Murmure

BBQ Whisky and Brown Sugar Chicken Breast with Grilled Asparagus Salad

  • 2 servings
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Mustard vinaigrette

  1. In a bowl, combine mustard, vinegar, and olive oil. Season with salt and pepper to taste, then let infuse in the refrigerator.


  1. In a bowl, mix apricots and asparagus, drizzle with olive oil, and then season with salt and pepper.
  2. In a second bowl, combine the greens, fresh herbs, and micro sprouts. 
  3. Place greens mixture on each plate and add mozzarella.
  4. Preheat a lightly oiled grill pan, grill asparagus for 3–4 minutes, then add to salad. 
  5. Grill apricots for 2 minutes. Place grilled apricots on top of salad. Add toasted almonds and hemp seeds.
  6. Drizzle with dressing and serve with thinly sliced BBQ whisky and brown sugar chicken breasts.
Chef's tip

You can use 2 large peaches in place of the apricots, if desired.