This dinner came out really yummy. You could make lots of variations on it by using different salad dressings. I just marinated some chicken breasts in a gallon sized ziploc bag in enough salad dressing to coat them for a few hours. This one was Catalina dressing, which is why it's so orangey-pink. Then I grilled it on medium heat for 5 minutes per side. The chicken comes out really moist and juicy and yummy. This meal, with grilled zucchini and balsamic vinegar-dressed green beans came out to be 316 Cals, 5g fat, 23g carbs, and 48g protein. I used a 6oz chicken breast.
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