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Overhead grilled asparagus salad with chicken
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5 from 2 votes

Grilled Asparagus Salad

This grilled asparagus salad highlights grilled chicken in a Texas Pete® Original Hot Sauce marinade, protein-packed hard-boiled eggs, arugula, and a honey mustard buffalo vinaigrette.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: American
Keyword: grilled, salad, summer
Servings: 4 people
Author: Sarah



  • cup lemon juice from about 3 large lemons
  • 2 tablespoons Texas Pete® Original Hot Sauce
  • 4 tablespoons Dijon mustard
  • 2 tablespoon honey
  • 3 teaspoons kosher salt separated
  • 1 teaspoon black pepper separated
  • ½ cup plus 2 tablespoons extra virgin olive oil separated


  • 4 chicken breasts
  • 1 pound asparagus trimmed
  • 5 cups arugula
  • 8 eggs hard-boiled, cooled, and peeled


Make the marinade

  • Whisk together lemon juice, hot sauce, Dijon mustard, honey, 2 teaspoons salt, and pepper, in a small bowl until combined. Place ½ cup of the marinade in a large bowl or baking dish and add the chicken breasts. Use tongs to flip the chicken breasts until each is coated in the marinade. Place in the refrigerator until ready to grill.

Make the dressing

  • With the remaining marinade, gently stream in ½ cup olive oil while whisking vigorously until smooth and creamy to create the salad dressing. Set aside until ready to serve.

Prepare the asparagus

  • On a sheet tray or on a large plate, toss asparagus with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper.


  • Preheat grill to medium-high heat with a grill tray over half of the grill.
  • Place the chicken breasts directly on the grill grate and cook for 6 minutes, flip, and cook for an additional 5-7 minutes, until fully cooked. Allow to rest for 5 minutes, then slice.
  • While the chicken is cooking, spread the asparagus on the grill tray and cook for 4-6 minutes until well charred. When the asparagus is cooked, cut it into 2-inch long pieces.


  • Cut the hard-boiled eggs in half and season the cut sides with salt and pepper.
  • Assemble the salad with arugula, eggs, asparagus, and sliced chicken.
  • Drizzle the salad with the dressing, to taste, and toss to coat and sprinkle with additional Texas Pete Texas Pete® Original Hot Sauce. Store any remaining dressing for another use.