Instructions: 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.

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 5 meat, 3 vegetables.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.