In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red peppers. Set aside.
In a large skillet, heat oil over medium-high. Add chicken; cook 5-6 minutes or until chicken is tender and no longer pink. Add half of the dressing mixture to skillet; stir to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3-4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables.
If desired sprinkle with chopped tomato.
There are 167 calories in 1 serving of Balsamic Chicken & Vegetables.