2 c. sm. fresh cauliflowerets
2 c. sliced yellow summer squash
2 tbsp. water
2 boneless whole chicken breasts (8-10 oz. ea.), split in half, skin removed
4 c. mixed salad greens (combination of Bibb, leaf & Romaine lettuce)

1/2 c. 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

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.