Prepare grill for high heat. Rub chicken breasts with olive oil & cook, turning once, until no longer pink. Slice.
Meanwhile, whisk lemon juice, 1/3 cup olive oil, oregano and black pepper; set aside. Boil 1 lb asparagus (ends trimmed), cut in spears and halved lengthwise, just until bright green; rinse with cold water.
In a bowl, combine reserved chicken, feta, broken into chunks, asparagus, grape tomatoes, kalamata lives and pita chips. Toss gently with reserved dressing. Add 2 cups baby arugula and toss once just to combine.
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