Grilled Lemon Chicken Salad

Ingredients

  • 2 medium lemons

  • 1 1/2 tablespoons chopped fresh oregano

  • 1 1/2 tablespoons canola oil

  • 2 teaspoons minced garlic

  • 4 (6-oz.) skinless, boneless chicken breasts

  • Cooking spray

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 8 ounces thin asparagus

  • 8 green onions, trimmed

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 tablespoons white wine vinegar

  • 1 (5-oz.) pkg. arugula

Instructions

1. Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.

2. Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.

3. Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.

4. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.