Dressing: Combine in a bowl and whisk together. Makes about 1-1/2 cups.

Chicken Marinade: Combine above ingredients. Add 4 chicken breasts and toss to coat evenly. Cover and refrigerate for 4-6 hours.

Salad: Trim tough ends from Asparagus and cut into thirds. Steam, in batches, until tender, about 3-4 minutes. Refresh in cold water, drain and set aside. Cut tomatoes in halves or wedges. Wash and dry greens. Fry shallots in 1-1/2 Tbls butter until golden brown and crisp, being careful not to scorch. Drain on paper towels and reserve. Brush zuchini, yellow squash, and portobello with olive oil preferably an infused oil such as Rosemary. Grill vegetables and chicken. When finished, slice cooked chicken and mushrooms into strips. Keep in a warm oven. Combine asparagus, greens, tomatoes in a large bowl and toss with half of the dressing. Place on serving platters and top with grilled chicken and vegetables and reserved shallot crispies. Serve with remaining dressing on side.