Mediterranean Grilled Chicken Salad

Ingredients

• 2/3 lbs ( 2 medium) potatoes, cut into 3/4 inch cubes
• 4 oz Mushrooms, halved
• 4 oz green beans, halved, and steamed until crisp-tender
• 2 boned and skinned Chicken breasts
• 1/4 cup chopped red onion
• halved cherry tomatoes, for garnish
• vinaigrette:
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 2 tsp dijon-style mustard
• 2 tsp minced fresh tarragon
• or
• 3/4 tsp dried tarragon
• 1 clove garlic, minced
• 1/4 tsp each Sugar and salt
• 1/8 tsp pepper

Procedures

1. In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.
2. Meanwhile, make vinaigrette:
3. In bowl whisk together all vinaigrette ingredients.
4. Place potatoes, Mushrooms and beans in separate piles in large shallow dish;
5. Drizzle with 1/3 cup of the vinaigrette to coat.
6. Cover; let stand 15 minutes. Heat broiler.
7. Meanwhile, in bowl add Chicken to the remaining vinaigrette; cover and let stand 15 minutes.
8. Remove Chicken from vinaigrette (discard vinaigrette);
9. Broil 4 to 5 inches from heat source about 8 minutes until juices run clear when Chicken is pierced, turning once.
10. To serve, slick Chicken breasts and arrange on 4 plates with potatoes, Mushrooms and beans, dividing equally.
11. Sprinkle with Onion and garnish with cherry tomatoes.

Contributed by

Courtesy of the United States Potato Board.