Use 1 tablespoon of olive oil to lightly rub each of the chicken breasts on both sides.
Generously rub each side of the chicken breasts with Potlatch Seasoning and set aside to prepare the asparagus.
Line up a handful of the asparagus in a row and use a sharp knife to cut the asparagus 2⁄3 of the way down the stalk, then place in a large dish or resealable plastic bag.
Using the remaining olive oil, drizzle over the asparagus and sprinkle with the kosher salt.
Place the asparagus across the grill grates perpendicular to the bars so they don’t fall through and grill until the spears are tender yet crispy.
Grill chicken breasts on medium-high heat for 5-6 minutes per side or until internal temperature reaches 165°F.
Transfer to plates and garnish with cherry tomato halves, and enjoy!
