Grilled Chicken and Greens

Serves: 4 Edit Update Cancel Preheat large ridged grill pan or outdoor grill for direct grilling on medium-high.

Finely chop half of mint. From lemon, finely grate 1 teaspoon peel and squeeze 4 tablespoons juice. In 9-inch pie plate, combine chopped mint, lemon peel, 1 tablespoon lemon juice, half of garlic, 1 teaspoon oil, and 1/8 teaspoon each salt and freshly ground black pepper. Add chicken and rub with mint mixture to evenly coat.

On jelly-roll pan, toss asparagus with 1 teaspoon oil, pinch each salt and freshly ground black pepper, and remaining garlic. Grill 4 to 6 minutes or until charred in spots, turning occasionally.

Meanwhile, in large bowl, toss radishes, watercress, 3 tablespoons lemon juice, 1 tablespoon oil, 1/8 teaspoon each salt and freshly ground black pepper, and remaining mint. Divide among 4 plates.

Place hot asparagus on top of greens. Place chicken on grill. Cook 2 to 3 minutes per side or until meat just loses its pink color. Divide hot chicken among plates with greens.

Tips & Techniques Tips: Enjoy ASAP! Watercress, like other delicate greens, starts to wilt and lose its tangy bite as soon as you add dressing; Pound thin for quick cooking.