Warm salad with Chicken in a Sun dried Tomato Vinaigrette

Warm salad with Chicken in a Sun dried Tomato Vinaigrette 
(Serves 4-6 people)

3 chicken breasts 
2 Zucchinis 
15 spears Asparagus 
1/2 red Onion 
1 packet of Portobello Mushrooms 
1/4 cup Balsamic Vinegar
1/2 cup chopped red Onion
2 cloves of Garlic (minced)
1/2 cup Sun dried Tomatoes in oil.
Salt and Pepper

1. Rinse and cut the chicken breasts in 1 inch cubes, season with salt and pepper.
2. Heat a skillet on medium high and cook chicken breast until done and liquids run clear.
3. Chop red onion and sun dried tomatoes finely.
4. In a bowl; mix balsamic vinegar with chopped onion, sun dried tomatoes in oil and minced garlic.
5. Add chicken to the vinaigrette mix (For best results - refrigerate over night, serve cold). 
7. Rinse and cut the vegetables, cook in a skillet on medium high heat until tender but crispy. 
8. Serve the salad with the chicken.