Grilled Chicken and Greens

Preheat large ridged grill pan or outdoor grill for direct grilling on medium-high. Finely chop half of mint. From lemon, finely grate 1 teaspoon peel and squeeze 4 tablespoons juice. In 9-inch pie plate, combine chopped mint, lemon peel, 1 tablespoon lemon juice, half of garlic, 1 teaspoon oil, and 1/8 teaspoon each salt and freshly ground black pepper. Add chicken and rub with mint mixture to evenly coat. On jelly-roll pan, toss asparagus with 1 teaspoon oil, pinch each salt and freshly ground black pepper, and remaining garlic. Grill 4 to 6 minutes or until charred in spots, turning occasionally. Meanwhile, in large bowl, toss radishes, watercress, 3 tablespoons lemon juice, 1 tablespoon oil, 1/8 teaspoon each salt and freshly ground black pepper, and remaining mint. Divide among 4 plates. Place hot asparagus on top of greens. Place chicken on grill. Cook 2 to 3 minutes per side or until meat just loses its pink color. Divide hot chicken among plates with greens.