Snap off tough ends of asparagus; arrange asparagus in steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender. Plunge asparagus into ice water to stop cooking process; drain and chill.
For vinaigrette, whisk together lemon peel, lemon juice, olive oil, salt and pepper in small bowl; set aside.
Top greens with chicken, bell pepper and asparagus. Toss with vinaigrette.
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