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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