Wash and chop all vegetables. Snap the hard ends off of the asparagus.
Place zucchini, summer squash, red peppers, asparagus, and red onion on a rimmed tray or baking sheet. Drizzle all vegetables with Garlic Infused Olive Oil and toss lightly. Sprinkle salt and pepper to taste and toss vegetables again.
For the chicken, whisk the Garlic Olive Oil, Sicilian Lemon White Balsamic, Fresh Thyme, Salt, and Pepper in a small bowl. Pour over the chicken breasts and use a brush to evenly coat the chicken. This can be done a few hours prior if desired and left to marinate in the fridge.
Place all the prepared vegetables and chicken on a grill preheated to 400 degrees. Flip occasionally until vegetables are charred on the outside and soft and chicken is fully cooked.
While the vegetables and chicken are grilling prepare your salad dressing. Mix all dressing ingredients together in a small bowl and whisk until combined. Shake or whisk again just before serving.
Once vegetables and chicken are cooked, slice them all into bite sized pieces. You can place them all on a serving platter with a large spoon if you would like. Plate them on top of some lettuce if desired, or just on their own. You can also top your vegetables with some sliced cherry tomatoes before pouring your dressing over the salad. Finish the salad off with fresh grated parmesan cheese and fresh ground black pepper if desired.