Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced baguette cubes and toast for 4-5 minutes, stirring occasionally, until they turn golden and crispy. Keep an eye on them to prevent burning. Once toasted, transfer the croutons to a plate and allow them to cool completely to maintain their crunch.

While the croutons cool, prepare the asparagus by trimming the ends and cutting them into 2-inch pieces. Bring a pot of water to a boil and blanch the asparagus in it for 2-3 minutes until vibrant green and tender-crisp. Immediately transfer the asparagus to an ice bath to halt cooking. Drain once cool and set aside for the Easter Harvest Salad.

In the same skillet you used for the croutons, add the cubed chicken breasts. Season them generously with salt and pepper. Cook the chicken over medium heat for about 6-8 minutes, stirring occasionally, until it's golden brown and reaches an internal temperature of 165°F. Remove from heat and let the chicken cool slightly before adding it to the salad.

In a jar, combine the freshly minced garlic, lemon juice, Dijon mustard, honey, chili flakes, salt, and black pepper. Pour in ½ cup of olive oil, seal the jar tightly, and shake vigorously until the dressing is well emulsified and creamy. Taste and adjust seasonings as necessary to ensure it’s balanced for the Easter Harvest Salad.

In a large bowl, combine the spring mix, cooked chicken, sweet peas, blanched asparagus, red onion, and feta cheese. Just before serving, add the cooled croutons to preserve their crunch. Drizzle the dressing over the salad and toss gently until all ingredients are well coated. Serve immediately and finish with a sprinkle of fresh dill for an extra pop of flavor.