GRILL DIRECTIONS: Heat grill. In medium bowl, combine all ingredients except chicken and salad greens; mix well.
Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
When ready to grill, place chicken breast halves on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once. Cut chicken crosswise into 1/2-inch slices.
Arrange greens on 4 individual plates. Stir vegetable mixture. Using slotted spoon, arrange vegetable mixture over greens. Arrange chicken slices over vegetable mixture; spoon liquid from vegetable mixture over chicken.