Combine chicken, ½ cup Vidalia Onion Dressing and Seasoned Salt in a gallon freezer bag. Seal well. Refrigerate 2 hours or up to overnight.
Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer.
Serve chicken over cooked brown rice with prepared green beans. Drizzle with remaining ¼ cup Vidalia Onion Dressing and sprinkle with almonds.
Makes 6 servings.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.