Recipe - Mediterranean Grilled Chicken Salad

2/3 pound (2 medium) potatoes
cut into 3/4inch cubes
4 ounce Mushrooms; halved
4 ounce Green beans; halved,
steamed until crisptender

VINAIGRETTE
One fourth cup Olive oil
2 tablespoon White wine vinegar
1 Garlic clove; minced
2 teaspoon Minced fresh tarragon; OR..
Three fourths teaspoon Dried tarragon
2 teaspoon Dijonstyle mustard
One fourth teaspoon Sugar
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 Chicken breast halves
(boned and skinned)
(about 6 ounces each)
One fourth cup Chopped red onion
Halved cherry tomatoes
for garnish

In 1quart 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.

Source: The Potato Board recipes@potatoes.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip