1. Prepare the Asparagus: If using fresh asparagus, bring a small pot of water to a boil. Add the asparagus pieces and blanch for 1-2 minutes until bright green and crisp-tender. Immediately transfer them to an ice bath (a bowl of ice water) to stop the cooking process. Once cooled, drain well and set aside. This step ensures your asparagus is perfectly cooked and vibrant.

2. Wash and Dry Greens: Gently wash your mixed spring greens under cool running water. Use a salad spinner or pat them dry thoroughly with paper towels. Excess water can dilute your dressing, so this step is crucial for a flavorful salad.

3. Chop Remaining Vegetables: Halve the cherry tomatoes, thinly slice the English cucumber, radishes, and red onion. Aim for uniform pieces for an aesthetically pleasing and evenly textured salad.

4. Whisk the Vinaigrette: In a small bowl, combine the extra virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, minced garlic, fresh chives, and fresh parsley. Whisk vigorously until the dressing is well emulsified and slightly thickened. Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed; you might want a little more lemon or a pinch more salt.

5. Assemble the Salad Base: In a large salad bowl, combine the mixed spring greens, halved cherry tomatoes, sliced cucumber, radishes, red onion, and blanched asparagus.

6. Add Protein and Toppings: Arrange your chosen protein (grilled chicken or chickpeas) over the vegetables. If using, sprinkle with crumbled feta cheese and toasted pecans or walnuts.

7. Dress and Serve: Just before serving, drizzle the lemon herb vinaigrette over the salad. Toss gently to ensure all ingredients are lightly coated. Serve immediately to enjoy the freshest flavors and crispest textures.