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“From Sunset Magazine.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tablespoon 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.
  2. 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.
  3. 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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