Grilled Chicken Salad

Ingredients:

2 c. sm. fresh cauliflowerets

2 c. sliced yellow summer squash

1 c. Chopped Carrots
1 c. Chopped Onion

1/2 Sliced Cucumber

1/2 Sliced Tomato

2 tbsp. water

1 Hard Boiled Egg

2 boneless whole chicken breasts (8-10 oz. ea.), split in half, skin removed

4 c. mixed salad greens

1 c. shredded cheddar cheese

Dressing:
1/2 c. low fat buttermilk1 tbsp. reduced calorie mayonnaise

1/4 tsp. dried dill weed1/4 tsp. dried parsley flakes

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. pepper

Directions:
In 2 quart casserole, place cauliflower, squash and water. Cover. Microwave at high for 5 to 8 minutes or until vegetables are very hot and tender-crisp, stirring once. Drain and set aside.
Grill chicken breasts conventionally over medium high heat for 18 to 20 minutes or until chicken is no longer pink and juices run clear, turning once. Arrange greens and vegetable mixture evenly on serving plates. Slice each breast half into 6 pieces and arrange 1 sliced breast half on each serving plate.

In 2 cup measure combine dressing ingredients. Blend with whisk. Top each serving with about 2 tablespoons dressing.

NOTE: If desired, arrange chicken breast halves in 8" square baking dish with thickest portions toward outside. Cover with wax paper. Microwave at high for 6 to 8 minutes or until chicken is no longer pink and juices run clear, arranging once or twice. 4 servings.