Grilled Chicken and Vegetables

4

small boneless skinless chicken breast halves (1 lb.)

1

cup Vinaigrette Dressing, divided

1

cup corn

1

red pepper, cut into chunks

1

cup cut-up fresh asparagus spears

Directions

Defrost chicken and vegetables. HEAT grill to medium-high heat. Discard marinade. Use disposable aluminum foil pan for the vegetables.PLACE chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken over after 10 min. and stirring vegetables occasionally.