Preparation Time: 30 Minutes
- 2 boned, skinned chicken breast halves (1 lb. total)
- About 6 tbsp. extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh oregano leaves
- 1/2 teaspoon freshly ground black pepper
- 1 bunch asparagus, trimmed and cut in half lengthwise
- 4 ounces block feta cheese, broken into chunks
- 2 cups halved grape tomatoes
- 1/2 cup pitted kalamata olives
- 2 cups pita chips
- 2 cups loosely packed baby arugula
- Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tbsp. oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minutes, then slice.
- Meanwhile, in a small bowl, whisk lemon juice, 1/3 cup oil, oregano, and pepper; set aside. Bring a medium pot of salted water to a boil, drop in asparagus, and cook until bright green, about 2 minutes. Drain and rinse thoroughly with cold water.
- In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives, and pita chips. Pour reserved dressing over mixture and toss gently to coat. Add arugula and toss once more just to combine.
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