1 pound boned and skinned chicken breast, grilled
9 ounces red bell pepper, julienned
9 ounces broccoli florets
4 ounces vidalia onion, julienned
1 ounce carrot, shredded
12 ounces Braswell's Vidalia Onion & Summer Tomato Dressing
Grill the chicken breasts. Cool the chicken breasts and slice on a diagonal across the grain.
Mix the julienned red pepper, broccoli florets, julienned vidalia onion and shredded carrots in a bowl. Add the sliced chicken breasts. Finish by mixing in the dressing.