Preheat oven to 425 degrees F.
Rinse asparagus, pat dry and remove the ends.
Place asparagus on a shallow roasting pan and toss with 1-2 tbsp EVOO, then sprinkle with coarse salt
Roast for 10-15 min until lightly golden (cook time will depend on the thickness of the asparagus, so check them after the first 10 mins. I usually pull them out at 10-12 minutes.
Heat a saute pan over medium heat and toast pine nuts, stirring constantly, until fragrant and lightly golden, this usually takes less than a minute. Set aside.
Whisk together lemon juice, lemon zest, white balsamic vinegar, olive oil, garlic, honey, dijon and salt and pepper and set aside.
Fill a large salad bowl, or 4 individual bowls with mixed greens.
Chop roasted asparagus into thirds and place on top of greens.
Add sliced grilled chicken (one breast each), then sprinkle pine nuts over top.
Drizzle lemon vinaigrette dressing on top, garnish with extra lemon zest and serve immediately.