Ingredients
2 boned, skinned chicken breast halves
olive oil
2 tbsp. lemon juice
1/3 cup olive oil
1 tbsp. fresh oregano
1/2 tsp. freshly ground black pepper
1 lb. asparagus, ends trimmed, cut in spears, halved lengthwise
4 oz. feta cheese
2 cups grape tomatoes, halved
1/2 cup pitted kalamata olives
2 cups pita chips
2 cups baby arugula
Preparation
Prepare grill for high heat (450 to 550 degrees). Rub chicken with olive oil and cook, turning once, until no longer pink. Slice.
Meanwhile, whisk lemon juice, olive oil, oregano, black pepper, set aside.
Boil asparagus just until bright green; rinse with cold water.
In a bowl, combine chicken, feta cheese, grape tomatoes, kalamata olives, and pita chips. Toss gently with dressing. Add baby arugula and toss once just to combine.
