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Grilled Chicken Salad With Buttermilk Dressing

low fat, salads/dressings

1/3 cup fat-free mayonnaise
1/4 cup buttermilk
2 tablespoons finely-chopped dill
1 teaspoon minced garlic
Freshly-cracked black pepper; to taste
4 boneless skinless chicken breast ha
2 teaspoons olive oil
8 cups torn salad greens
1 red bell pepper; sliced
1/2 sweet onion (Vidalia is best); sliced

Combine fat-free mayonnaise, buttermilk, dill and garlic in a small bowl. Mix until smooth. Season to taste with black pepper. Light a grill. Brush the chicken breasts with olive oil. Grill until browned and just cooked through; about 5 minutes per side. In a large bowl combine greens, bell pepper, onion and most of the dressing. Toss to mix well. Transfer to large plates. Slice the chicken into strips and place it over the greens. Drizzle the chicken and salad with the remaining dressing. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 290; Fat (grams) 10; Percent calories from fat 31; Percent polyunsaturated 9; Percent saturated 7; Percent monounsaturated 15; Cholesterol (milligrams) 80; Sodium (milligrams) 125; Protein (grams) 34; Carbohydrate (grams) 16; Dietary Fiber 2.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 181 Calories (kcal); 4g Total Fat; (20% calories from fat); 28g Protein; 7g Carbohydrate; 69mg Cholesterol; 347mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 5 meat, 3 vegetables. Weight Watcher points calculated at 6 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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