Prepare the Lemon Dressing by combining lemon zest, juice, minced garlic, olive oil, honey, mustard, and salt in a medium jar. Shake well for 30 seconds.

Blanch the peas in a large pot of boiling salted water for 1 minute; transfer to an ice bath. Blanch the asparagus for 3-4 minutes, then transfer to an ice bath.

Remove the meat from the roasted chicken, slice or shred into bite-sized pieces.

Assemble the salad by layering chopped Romaine lettuce, asparagus, cucumber, shredded chicken, peas, feta cheese, and mint leaves on a large platter.

Serve the salad with the lemon dressing on the side.