Place asparagus, onion, zucchini and bell peppers on large rimmed baking pan. Drizzle 1/4 cup Marie’s Italian Vinaigrette over vegetables and toss to coat. Place chicken on separate pan and brush with additional 2 tablespoons Vinaigrette. Season vegetables and chicken with salt and pepper.
Prepare grill for medium-high heat. Place vegetables on grill; turning occasionally. Remove vegetables as they cook. Grill chicken 5 minutes on each side or until meat thermometer registers 165°F. Let chicken and vegetables cool.
Slice chicken. Slice asparagus on the diagonal and cut vegetables into chunks. Divide salad greens between six plates. Top with chicken and vegetables; drizzle with remaining Vinaigrette.