Mediterranean Grilled Chicken Salad

Ingredients:
• 2/3 pound (2 medium) potatoes – - cut into 3/4-inch
• 4 ounces Mushrooms – halved
• 4 ounces Green beans; halved – steamed until crisp

Vinaigrette:
• 1/4 cup Olive oil
• 2 tablespoons White wine vinegar
• 1 Garlic clove – minced
• 2 teaspoons Minced fresh tarragon OR 3/4 teaspoon Dried tarragon
• 2 teaspoons Dijon-style mustard
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 Chicken breast halves – - (boned and skinned – about 6 ounces each)
• 1/4 cup Chopped red onion
• Halved cherry tomatoes – - for garnish

Directions:
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 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.