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 Roasted Tomato with Parmesan & Basil 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 Roasted Tomato with Parmesan & Basil 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 165ºF. 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.