Roast Chicken and Asparagus Salad Recipe

Ingredients

• 1 (3-3 1/2 lb) whole chicken
• 5 1/2 tsp kosher salt, divided
• 3 tsp black pepper, divided
• 1/3 cup fresh lemon juice (from 2 lemons)
• 1 tbsp dijon mustard
• 2 tsp granulated sugar
• 1 cup plus 2 tbsp extra virgin olive oil
• 1 lb thin asparagus, trimmed and cut into 1 inch pieces
• 4 oz sugar snap peas, cut into 1/2 inch pieces
• 1/2 cup raw slivered almonds
• 1/2 cup raw sunflower seeds
• 2 tsp paprika
• 1/4 tsp cayenne pepper
• 2 heads romaine lettuce chopped
• 1 lb snow peas, thinly sliced lengthwise
• 4 oz parmesan cheese, shaved