1 cup Wish-Bone® Balsamic Italian Vinaigrette Dressing, divided
1 small eggplant, peeled and thickly sliced
1 small orange or red bell pepper, thickly sliced
1 medium zucchini or yellow squash, thickly sliced lengthwise
1 medium onion, sliced 1/2-inch-thick
1 lb. boneless, skinless chicken breast halves
1 container (4 oz.) goat cheese crumbles
2 cups spring salad mix
Directions
Pour 1/2 cup Wish-Bone® Balsamic Italian Vinaigrette Dressing over vegetables in large, shallow nonaluminum baking dish or resealable plastic bag. Pour 1/2 cup Dressing over chicken in another baking dish or resealable plastic bag. Cover, or close bags, and marinate in refrigerator, turning once, at least 30 minutes.
Remove vegetables and chicken from marinades, reserving vegetable marinade. Grill or broil vegetables and chicken, turning and brushing with reserved marinade, 15 minutes or until vegetables are tender and chicken is thoroughly cooked; thinly slice chicken.
Toss warm vegetables with cheese until cheese is creamy.
Arrange salad mix on large platter, then top with vegetable mixture and chicken. Serve warm.
