GRILL DIRECTIONS: Heat grill. Sprinkle chicken with peppered seasoned salt. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until chicken is fork tender and juices run clear, turning once.
Meanwhile, place potatoes in large skillet; add 1/2 inch of water and the salt. Bring to a boil. Reduce heat to medium; cover and cook 5 minutes. Add green beans; cover and cook an additional 6 to 8 minutes or until vegetables are crisp-tender. Add bell pepper and squash; cook 2 to 4 minutes or until all vegetables are just tender. Drain.
In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Cut warm chicken crosswise into slices. Arrange chicken and vegetables on large platter; drizzle with dressing.