Prep: 1. Slice/cut bread, asparagus, feta, tomatoes. 2. Squeeze lemon. 3. Heat grill and oven. Make: 1. Make croutons: mix bread cubes, 2 tablespoons olive oil and celtic sea salt to taste. Spread out on cookie sheet and bake at 375 until crispy (5-10 minutes). 2. Coat chicken breasts on both sides with 1 tablespoon olive oil, then grill on medium high, turning once, until no longer pink in center, about 7 minutes total. You can also cook the chicken under the broiler in about the same time if you prefer. Let cool, then slice. 3. Blanche asparagus, drop in boiling salted water, and cook until bright green, ~ 1-2 minutes. Pop into bath of ice water to immediately cool. 4. Shake together dressing ingredients in a jar: lemon juice, 1/3 cup olive oil, oregano, salt, and pepper. 5. Toss in bowl: arugula, chicken, asparagus, tomatoes, feta, croutons, dressing.
Half red cherry tomatoes and half yellow make for a beautiful looking salad! Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/