Whisk first 7 ingredients plus 2 tablespoons oil in a 2- cup measuring cup. pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into the remaining mixture for dressing. peel and section oranges. sprinkle asparagus with oil, salt, and pepper. Build a fire on only one side of the grill ( to conserve charcoal). When coals are covered with white ash, place chicken on a rack over direct heat, cover, and grill until well browned, 4 to 6 minute. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to the rack. grill 3 to 5 minutes, until well browned and just cooked through. remove chicken and let stand for 5 minutes or up to 1 hour. cut crosswise into 1/2-inch thick slices. toss greens, oranges, salt, and pepper with most of the dressing. Arrange the salad in 6 shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing. For a Gas Grill: At least 10 minutes before cooking, turn all burners on high. clean rack with a wire brush, then use tongs to wipe paper towels soaked in vegetable oil over it. place chicken and asparagus on the rack, being careful not to overcrowd, cover and cook chicken and asparagus are well browned about 3 minutes. turn and continue to grill, covered, until asparagus is just tender, 2 to 3 minutes longer, and chicken cooked through, 5 to 9 minutes longer, depending on thickness.