Meyer Lemon & Rosemary Chicken Salad

For dressing: Juice 1 lemon into a small bowl; stir in shallot and a pinch of salt. Drizzle 3 tablespoons olive oil into lemon-shallot mixture, whisking constantly until emulsified. Season with black pepper.

Preheat a grill pan or large skillet over medium-high; brush with olive oil. Season chicken with salt and black pepper. Sprinkle with rosemary. Rub lightly with olive oil. Grill 5 minutes or until golden brown on one side. Turn; cook 5 to 6 minutes more or until done (165°F).

Thinly slice and quarter remaining lemon; transfer to a large bowl. Add escarole, endive, and radishes. Toss with dressing. Top chicken with dressed greens. Makes 4 servings.