Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shallot Thyme Vinaigrette
1 1/4     pounds        boneless, skinless chicken breast halves
12                      uncooked large shrimp, peeled and deveined
10        cups          bite-size pieces mixed salad greens
12                      cherry tomatoes, cut in half
12                      Kalamata or Greek olives
1/2       small         red onion, thinly sliced
14        ounces        artichoke hearts, drained and cut into fourths

Preparation:

1. Prepare Shallot Thyme Vinaigrette. Place chicken, shrimp and 1/4 cup of the vinaigrette in shallow glass or plastic dish; turn chicken and shrimp to coat with marinade. Cover and refrigerate 30 minutes. Reserve remaining vinaigrette. 2. Heat coals or gas grill. Remove chicken and shrimp from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 10 minutes; brush with marinade. Add shrimp. Cover and grill 5 minutes, turning and brushing shrimp and chicken with marinade 2 to 3 times, until shrimp are pink and firm and juice of chicken is no longer pink when centers of thickest pieces are cut. 3. Arrange greens on serving platter. Cut chicken into slices. Arrange chicken, shrimp and remaining ingredients on top. Serve with remaining vinaigrette.