Chicken Paillard with Arugula, Asparagus and Fennel Salad with Shaved Parm

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4 boneless, skinless chicken breasts

Salt and pepper 

1 teaspoon fennel pollen

1 teaspoon granulated garlic

1 teaspoon granulated onion

2 teaspoons lemon or orange zest 

6 to 8 tablespoons EVOO

8 spears asparagus, trimmed 

6 to 7 cups arugula, stemmed if leaves are large, or a combination of arugula, escarole and romaine

1 small bulb fennel, trimmed, halved, cored and thinly sliced or shredded on mandoline or box grater, reserve a handful of fronds 

1/2 red onion, peeled and thinly sliced or shredded on mandoline or box grater

A chunk of Parmigiano-Reggiano cheese 

2 stalks celery with leaves, sliced

Juice of 1 lemon