Ingredients

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic, finely chopped
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 pound thin asparagus, trimmed
• 2 tablespoons chopped fresh dill
• 1/2 cup cherry tomatoes, halved
• 1 bag (8 ounces) prepared salad greens
• 2 hard cooked eggs, peeled and quartered

Instructions

1. Make Dressing. Whisk together olive oil, lemon juice, garlic, grated lemon rind, salt and pepper in a small bowl until well blended
2. Heat 2 tablespoons lemon dressing in a large skillet over medium heat. Add chicken and asparagus; stir fry for 8 to 10 minutes or until cooked through.
3. Stir chopped fresh dill into remaining lemon dressing. Add cherry tomatoes and dill dressing to skillet; cook until heated through, about 1 minute.
4. To serve, line serving platter with salad greens. Spoon warm chicken with sauce over greens. Top with quartered hard-cooked eggs.