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Grilled chicken salad

• 1 1/2 tablespoons chopped fresh oregano
• 1 1/2 tablespoons canola oil
• 2 teaspoons minced garlic
• 4 skinless, boneless chicken breasts
• Cooking spray
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 asparagus, trimmed
• 8 spring onions, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 1 avocado

1. Combine oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
2. Heat a grill pan over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 7 minutes on each side or until done.
3. Coat asparagus and spring onions with cooking spray; add to pan. Cook 3-4 minutes or until charred and tender.
4. Combine remaining salt, pepper, olive oil, and vinegar in a large bowl. Add asparagus and green onions; toss. Serve with chicken on a bed of lettuce and avocado.

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