Grilled Chicken & Asparagus Pesto Salad Sandwich
It’s asparagus season here in Ontario and every year I get the honour of hopping on the #Asparabus with Foodies on Foot and so many wonderful foodie friends. This is one of my favourite events I look forward to every year as Steven always organizes a wonderful and memorable day and connects us with our local farmers. This year we headed over to Barrie's Asparagus Farm in Cambridge where we were greeted by Bernie Solymar Executive Director at Asparagus Farmers of Ontario and Tim Barrie the owner and Farmer. We spent the morning learning about Ontario asparagus and all the other wonderful & delicious things this family run farm has to offer. They grow beautiful asparagus, strawberry rhubarb and have a country market located inn the families farmhouse. This market is filled with fresh local produce, meats, cheese, honey, maple syrup, grains, baking, preserves, eggs, dairy, & so much more. Their Century Farm & Country Market is open daily, year-round. The Barrie family just doesn't stop there, as Tim says, he is a coffee addicted so they also roast their own organic coffee beans right on the farm for an absolutely aromatic Columbian coffee called Blacksmith & Bean Coffee Company. Head on your to Barrie's Farm website to get to know the the Barrie Family. Its a real family run farm and they hire local to help run their business. In honour of Barrie's Asparagus, all our local farmers, Bernie Asparagus Farmers of Ont. and Steven from Foodie on Foot, I have created a twist on a classic chicken
sandwich using Barrie's asparagus and our farm local produce for a Grilled Chicken & Asparagus Pesto Salad Sandwich for you to enjoy while our local asparagus its at its fresh peak!💚
4 chicken breasts, boneless and skinless
2 tbsp. olive oil
1 tsp. kosher salt
1 tsp. fresh ground black pepper
4 green onions, thinly sliced
1/3 cup flay leaf Italian parsley, finely chopped
4 large boston lettuce leaves
1/3 cup bread and butter sweet pickle rounds
4 sesame buns or egg buns
12 asparagus spears, washed and trimmed + extra to serve as side
1 tbsp. olive oil
1/2 tsp. fresh ground pepper
1/2 cup extra virgin olive oil
3 tbsp. apple cider vinegar
1 large garlic clove
1/4 cup parmigiano reggiano
Preheat grill to medium-high heat. Toss chicken breasts well with oil and season with salt and pepper. Grill for 10-12 minutes on each side until no longer pink, depending on thickness of chicken. Be careful not to over cook the chicken as you don't want to dry it out. Set aside and let rest.
To make pesto, toss asparagus with oil and season with salt and pepper. Grill on medium-high heat for a few minutes per side.
Remove asparagus from grill and roughly chop. Place asparagus and remaining pesto ingredients ion food processor. Pulse until slightly creamy.
While the bbq is on, grill buns on cut side for a few minutes until grill marks form.
Chop chicken into bite size pieces and toss with green onions, parsley and pesto.
To assemble sandwiches, place a lettuce leaf on the Botton of each bun, layer with pickles and divide chicken salad on each bun. Serve with extra grilled asparagus spears.
SERVINGS 4 | PREP & COOK TIME 45 mins.