Grilled Chicken and Asparagus Salad

Place chicken and 1 cup of vinaigrette in a resealable plastic bag. Seal bag and toss gently to coat. Refrigerate to marinate at least 2 hours or up to 12 hours.

In a small bowl, combine 2 tablespoons teriyaki sauce and 2 tablespoons olive oil. Drizzle over asparagus. Sprinkle with black pepper.

Grill asparagus 5 minutes, rolling to turn each minute. Remove from grill and set aside.

Remove chicken breasts from marinade; discard marinade.

Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees. Cut into bite-size pieces.

In a large bowl, toss salad mix with remaining 2 tablespoons teriyaki sauce and 2 tablespoons olive oil.

Add asparagus and chicken to salad mix. Drizzle with remaining 1/3 cup vinaigrette. Toss gently to coat.