Mediterranean grilled chicken salad

2 servings

Ingredients

Quantity Ingredient
⅔ pounds (2 medium) potatoes cut into 3/4-inch cubes
4 ounces Mushrooms; halved
¼ cup Olive oil
2 tablespoons White wine vinegar
1 Garlic clove; minced
2 teaspoons Minced fresh tarragon; OR..
¾ teaspoon Dried tarragon
2 teaspoons Dijon-style mustard
¼ teaspoon Sugar
¼ teaspoon Salt
4 ounces Green beans; halved, steamed until crisp-tender
⅛ teaspoon Pepper
2 Chicken breast halves (boned and skinned) (about 6 ounces each)
¼ cup Chopped red onion
Halved cherry tomatoes for garnish

Directions

VINAIGRETTE

In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.

Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with ⅓ cup of the vinaigrette to coat.

Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes.

Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.

Menu: Garlic Bread, Tangerines or Melon Wedges Nutritional Information Per Serving: 540 calories; 31 g fat; 70 mg cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein.

Source: The Potato Board <recipes@...>

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