Pat chicken breasts dry, season with salt and pepper. Heat a grill pan or skillet over medium-high heat. Cook chicken for 4-5 minutes per side, or until cooked through. Let rest, then slice.

Bring a small pot of salted water to a boil. Trim the woody ends off the asparagus spears. Blanch asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and immediately plunge into ice water to stop cooking, then drain again.

For the vinaigrette: In a small bowl, whisk together 15ml olive oil, juice from 1 lemon, Dijon mustard, a pinch of salt, and pepper until emulsified.

Cut whole grain bread into small cubes. In a separate pan, heat the remaining 10ml olive oil over medium heat. Add bread cubes and toast until golden and crispy for 3-4 minutes, stirring occasionally.

In a large salad bowl, combine mixed greens, sliced cherry tomatoes, blanched asparagus, and sliced chicken. Drizzle with the lemon-herb vinaigrette and toss gently to coat.