Recipe - Grilled Chicken Dijon Salad

One fourth cup Dijon mustard
2 teaspoon Dried tarragon leaves
Crushed
One fourth teaspoon Cracked black pepper
3 tablespoon Tarragon vinegar
1 tablespoon Sugar
1/3 cup Water
8 teaspoon Olive oil
2 Whole chicken breasts
Skinned, boned, and
Fat removed
One half pound Fresh mushrooms halved
2 cup Broccoli flowerettes
5 cup Boston lettuce
8 ounce Fatfree Muenster Cheese
H.C., cubed
One half cup Red onion rings

Mix together mustard, tarragon and pepper; stir in vinegar and water.
Gradually add oil, beating until well blended. Pour 1/3 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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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip