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@...>