1. Place the chicken in a bowl. Toss with ¼ cup (60 ml) of the dressing. Cover and let marinate for 1 hour or overnight in the refrigerator.
2. Preheat the grill, setting the burners to high. Oil the grate.
3. Grill the broccolini and asparagus until tender and slightly charred. Set aside on a large plate. Let cool.
4. Grill the chicken for 6 to 8 minutes on each side or until cooked through. On a work surface, thinly slice the chicken.
5. In another bowl, combine the lettuce with the remaining dressing. Add the cooled vegetables and mix well.
6. Serve the salad in bowls. Top with the chicken and pistachios. Drizzle with more dressing, to taste.

Note

The broccolini can be replaced with 1 broccoli, stem peeled, quartered