GRILLED CHICKEN SALAD

VEGETABLES:
2 cups small fresh cauliflowerets
2 cups sliced yellow summer squash
2 tbsp. water
DRESSING:
1/2 cup low fat buttermilk
1 tbsp. reduced calorie mayonnaise
1/4 tsp. dried dill weed
1/4 tsp. dried parsley flakes
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. pepper
CHICKEN:
2 boneless whole chicken breasts (8 to 10 oz. each), split in half, skin removed
TO SERVE:
4 cups mixed salad greens (combination of Bibb, leaf, and Romaine lettuce)

COOK VEGETABLES:
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.

MAKE DRESSING:
combine all dressing ingredients together and mix well; set aside.

COOK CHICKEN:
Grill or broil chicken breasts until done. Cool slightly and slice into strips.

TO SERVE:
Divide greens on 4 salad plates. Drizzle each salad with a small amount of dressing. Top with cooked vegetables and chicken strips. Serve remaining dressing on the side.