Grilled chicken dijon salad

8 servings

Ingredients

Quantity Ingredient
¼ cup Dijon mustard
2 teaspoons Dried tarragon leaves --
Crushed
¼ teaspoon Cracked black pepper
3 tablespoons Tarragon vinegar
1 tablespoon Sugar
⅓ cup Water
8 teaspoons Olive oil
2 Whole chicken breasts --
Skinned, boned, and
Fat removed
½ pounds Fresh mushrooms -- halved
2 cups Broccoli flowerettes
5 cups Boston lettuce
8 ounces Fat-free Muenster Cheese --
H.C., cubed
½ cup Red onion rings

Directions

Mix together mustard, tarragon and pepper; stir in vinegar and water.

Gradually add oil, beating until well blended. Pour ⅓ c. of dressing mixture over chicken. Marinate mushrooms and broccoli in remaining dressing. Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly. Arrange lettuce mixture on large platter; top with chicken and onion rings. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium.

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