2. To make vinaigrette, combine vinegar, oil, honey, mustard and salt in a small bowl or shaker jar. Mix well. Pour 2 tablespoons over chicken; marinate in refrigerator 20-30 minutes, turning once or twice. Reserve remaining vinaigrette.
3. In another dish, combine zucchini, asparagus, red bell pepper and 2 tablespoons of the vinaigrette. Let stand while preheating grill to high heat.
4. Place chicken on grill, cook covered 6 minutes. Turn chicken and place vegetables on grill; close lid. Grill chicken an additional 6 minutes or until internal temperature is 170ºF. Grill vegetables 3-4 minutes per side, or until tender-crisp and grill-marked. Transfer chicken and vegetables to a cutting board.
5. Divide greens onto 4 plates. Slice chicken crosswise into 1/4 inch slices. Cut zucchini and bell pepper into 1/2 inch pieces. Arrange warm chicken and vegetables over greens. Drizzle with remaining vinaigrette and sprinkle with walnuts. Serve immediately.
Nutrition Information per Serving
Calories from Fat:
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