3. Do ahead: Season the chicken breast with some of the salt and pepper and put it in a resealable plastic bag. Lightly pound it with a mallet, then add 1 / 4 cup of the Vegetable Marinade. Refrigerate for 30 minutes.

4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

5. Put the corn, eggplant, zucchini, and asparagus into a large resealable bag and pour the remaining marinade over them. Refrigerate for 15 minutes.

6. Shake excess marinade from the chicken and grill for 5 to 6 minutes per side, or until cooked through and no longer pink in the center. Let it rest 10 minutes before slicing thinly into strips.

7. Grill the marinated vegetables, turning frequently, until nicely charred and cooked through, but still firm.

8. Cut the kernels from the corn cobs and slice the zucchini, eggplant, and asparagus into 1 / 2 -inch pieces. Put the grilled vegetables in a medium bowl and toss with the avocado and sun-dried tomatoes.

9. Combine the lettuces and dress them with half of the Dijon Balsamic Vinaigrette. Mound the greens in the center of chilled plates and surround them with the mixed vegetables. Put a portion of the grilled chicken on top of each salad and sprinkle with the chopped green onion. Serve the remaining salad dressing on the side.

Serves 2 as an entrée, 4 as a starter

You can easily make this a tempting steak salad by grilling an 8-ounce cut of

sirloin or New York steak after an hour in the marinade. Let the meat rest for about 15 minutes before slicing it into thin strips.