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Title: Mediterranean Grilled Chicken Salad
Categories: Salad Poultry Main
Yield: 2 Servings
| 2/3 | lb | (2 medium) potatoes - cut into 3/4-inch cubes |
| 4 | oz | Mushrooms; halved |
| 4 | oz | Green beans; halved, steamed until crisp-tender |
| VINAIGRETTE | ||
| 1/4 | c | Olive oil |
| 2 | tb | White wine vinegar |
| 1 | Garlic clove; minced | |
| 2 | ts | Minced fresh tarragon; OR.. |
| 3/4 | ts | Dried tarragon |
| 2 | ts | Dijon-style mustard |
| 1/4 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Chicken breast halves - (boned and skinned) - (about 6 ounce | |
| 1/4 | c | Chopped red onion |
| Halved cherry tomatoes - for garnish | ||
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 1/3 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.