Grilled Chicken and Vegetable Salad

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  • Prep Time: 45 minutes
  • Servings: 6


  • 1 pound asparagus
  • 1 red onion, peeled and cut into thick slices
  • 4 small zucchini, cut lengthwise in half
  • 2 red or yellow bell peppers, seeded and cut into quarters
  • 2 pounds boneless, skinless chicken breasts
  • 1 1/4 cups Marie’s Italian Vinaigrette, divided
  • Salt and freshly ground black pepper
  • 2 (6-ounce) packages mixed baby greens (or your favorite greens)


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.