In a small jar, combine lemon juice and minced garlic. Let it rest for 5 minutes, then add lemon zest, olive oil, honey, mustard, and a pinch of salt. Shake until emulsified.

Bring salted water to a boil. Prepare an ice bath. Blanch peas for 60 seconds, then transfer to the ice bath. Blanch asparagus for 3-4 minutes, cool in ice bath, drain, and pat dry.

Remove meat from roasted chicken bones, discarding bones, and cut chicken into bite-sized pieces.

On a serving platter, layer Romaine lettuce, cucumber, asparagus, and peas. Add chicken, crumble feta on top, and sprinkle with mint.

Garnish with black pepper and lemon slices. Serve dressing on the side.