Grilled Chicken Vegetable Salad

4 oz (1 1/2 cups) uncooked rotini (spiral pasta)
4 boneless skinless chicken breast halves
1/2 cup fat free Caesar Salad dressing
1 zucchini, cut lenthwise into 1/2-inch-thick slices
1 red bell pepper, halved, seeded
1/2 small eggplant, peeled, cut into 1/2-inch-thick slices
4 cups torn romaine lettuce

Heat grill. Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. drain well.

Meanwhile, brush chicken with 1 tbsp of salad dressing. If desired, sprinkle chicken with salt and pepper.

When ready to grill, place chicken, zucchini, bell pepper (skin side down) and eggplant on gas grill over medium heat (or on charcoal grill 4 to 6 inches from medium coals). Cook 10 to 13 minutes or until chicken is fork-tender, it's juices running clear and vegetables are tender, turning once. (When grilling red bell pepper skin side down, there is no need to turn during the grilling time.)

Cut each chicken breast half crosswise into 1/2-inch slices. Cut vegetables into bite-size pieces.

In large bowl, combine cooked rotini, vegetable and lettuce. Add remaining salad dressing; toss to coat evenly. Arrange salad mixture evenly on 5 dinner plates. Arrange chicken breast on top of each salad.

Makes 5 (2-cup) servings.

To broil chicken and vegetables: Place on broiler pan; broil 4 to 6 inches from heat using times above as a guide.