Marinade chicken for 30 minutes, then grill until an internal temp of 165 has been reached. Rest for 10 minutes after grilling. Cut into bite sized pieces.
In a large bowl, empty bag of salad, add all other ingredients, reserving dressing. I like to arrange the chicken in the middle and the rest of the ingredients around that, making a colorful circle decoration.
Serve dressing separately to pass at table. Enjoy!