Warm Chicken Salad

Ingredients
  1/4 cup extra-virgin olive oil
  1/2 tsp lemon zest
  1/4 cup lemon juice
  1 clove garlic, finely chopped
  1/2 tsp salt
  1/4 tsp black pepper
  1/2 Kg boneless, skinless chicken breasts, cut into 1/2-inch slices
  1/2 Kg thin asparagus
  2 tbls fresh chopped dill
  1 tbls honey
  1 cup cherry tomatoes, quartered
  8 cups salad greens
  4 hard-cooked eggs, peeled and quartered

Method
1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt and black pepper.
2. Break off woody ends of asparagus but leave rest whole. Heat 2 tablespoons of the lemon dressing in a large nonstick skillet over medium-high heat. Add chicken and asparagus. Stir-fry for 8 to 10 minutes or until chicken is cooked through and asparagus is tender.
3. Add dill and honey to the remaining lemon dressing.
4. Add tomatoes and lemon dressing to the skillet; cook about 1 minute or until heated through.
5. To serve, line each plate with 2 cups salad greens. 
6. Equally divide chicken mixture and dressing over the greens. 
7. Top with quartered hard-cooked eggs and serve.