Grilled Chicken Salad and Vegetables
4 chicken breasts, about 7 ounces each, skinless or boneless
1 teaspoon lemon-pepper seasoning
1 red bell pepper, cut into thick slices
2 zucchini, cut into inch pieces
4 green onions
1 head romaine lettuce
8 cherry tomatoes
½ cup nonfat Italian salad dressing
Oil the grill grate.
Preheat the grill to medium heat.
Sprinkle chicken with lemon-pepper seasoning.
Drop it on the grill with red bell pepper, Italian zucchini and green onions.
Broil giving several turns on each side, until vegetables are tender and chicken is cooked
through, about 15 minutes.
Cut the lettuce and place in large bowl.
Add the cherry tomatoes.
Cut cooked chicken into small pieces.
Place chicken and vegetables over the lettuce.
Pour dressing over salad.