Grilled Chicken w/ Lemon Parsley Vinaigrette

Chicken prep:
1 lb boneless skinless Chicken Thighs - - seasoned with salt & pepper, grilled on both sides, thoroughly...topped with sliced whole milk mozzarella, returned to the grill to melt cheese. Let rest on cutting board, then slice the chicken, keeping the cheese in tact.  


Lemon/Parsley Vinaigrette:

1 Lemon, cut in half 

a Handful of Flat-leaf Parsley

1/2 tsp Dijon mustard

1 tsp honey

2T Extra Virgin Olive Oil
1/2 garlic clove
scant 1 tsp of kosher salt (meaning, just under 1 tsp)
**Add all ingredients to a mini-chopper or blender & pulse until emulsified.


Accompaniments:
Bundle of Asparagus - - tossed in extra virgin olive oil, salt & pepper, GRILLED
Crusty Bread - - lightly buttered, sliced in half, GRILLED face down
Handful of Arugula - - between the chicken & pasta or beans

1 lb of pasta - - tossed in 4T butter, 1/4 cup parmesan cheese, salt & pepper
16 oz of white northern beans - - drained & served cold on the bottom of the dish