Grilled Chicken Salad with Creamy Dill Dressing

• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons red wine vinegar
• 1 teaspoon dillweed
• 1/2 teaspoon kosher salt
• 4 thin cut chicken breasts
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon garlic powder
• 2 heads romaine, chopped
• 1/2 cup scallions, thinly sliced
• 1 medium cucumber, thinly sliced
• 1/2 cup radishes, thinly sliced

1. Preheat BBQ grill to 350 degrees.
2. Combine sour cream, buttermilk, red wine vinegar, dillweed and 1/2 teaspoon kosher salt in a jar with a lid. Cover jar and shake until thoroughly combined.
3. Combine 1/2 teaspoon kosher salt, pepper, and garlic powder and season both sides of chicken breasts.
4. Grill chicken about 6 minutes on a side, or until breasts easily release from grill. Flip and grill other sides for an additional 6 minutes, or until internal temperature reaches 162 degrees. Remove from grill and let rest. Slice into thin strips.
5. Toss romaine with Creamy Dill Dressing, reserving a bit for drizzling.
6. Top dressed greens with grilled chicken, sliced cucumbers, radishes and scallions, drizzling with additional dressing.

Enjoy!