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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