1Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
2Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, brushing with 1/4 cup of the remaining marinade. Cut chicken into thin slices.
3Mix remaining 1/4 cup marinade, oil, vinegar and sugar. Toss salad mix and vegetables in large bowl. Top with chicken. Drizzle dressing over salad to serve.