2boneless chicken breasts,about 1 pound, cut in half lengthwise
1poundasparagus,about 1 bunch, tough ends trimmed
1/4cupplain greek yogurt
To make the lemon vinaigrette, combine lemon juice, garlic, dijon mustard, honey, olive oil, salt, and pepper in a small bowl or mason jar. Mix or shake in jar until smooth. Store in the fridge until ready to serve.
To make the creamy feta sauce, combine ¼ cup of prepared the lemon vinaigrette, feta cheese, greek yogurt, and chives in a food processor. Pulse until combined. Store in the fridge until ready to serve.
Add chicken into a large zip-top bag and pour ½ cup of lemon vinaigrette over. Seal the bag tightly, pressing the bag gently to remove as much excess air as possible. Refrigerate and marinade for 30 minutes up to 3 hours.
Heat an outdoor grill to medium-high heat, about 400 degrees.* Place asparagus on one side of the grill in an even line. (You can brush asparagus with a little bit of olive oil here if desired but I usually grill it without oil since it is going to be incorporated into the salad.) Toss the asparagus periodically and cook until grill marks appear, about 6 minutes.
While the asparagus is cooking, remove chicken from bag and place chicken on grill. Grill each side for 4-6 minutes depending on thickness. Once the chicken reaches an internal temperature of 160 degrees, place chicken on a plate under foil and allow chicken to rest for 5 minutes to come up an internal temperature of 165 degrees.
If desired, grill lemon slices to serve on the side at the end.
Toss prepared romaine with desired amount of creamy feta sauce and grilled asparagus, cut into 2-inch segments. Top salad with grilled chicken, cut into thin strips. Serve with grilled lemon and any extra lemon vinaigrette, as desired.**
*If you don't have a grill or prefer to make the recipe inside, you can cook the chicken and asparagus in a pan over medium-high heat instead.
**If you end up with extra lemon vinaigrette, store in an airtight container for up to two weeks.