Grilled Chicken Dijon Saladchicken, poultry 1/4 cup Dijon mustard 2 teaspoons dried tarragon leaves -- crushed 1/4 teaspoon cracked black pepper 3 tablespoons tarragon vinegar 1 tablespoon sugar 1/3 cup water 8 teaspoons olive oil 2 whole chicken breasts -- skinned; boned, and fat removed 1/2 pound fresh mushrooms; halved 2 cups broccoli flowerettes 5 cups Boston lettuce 8 ounces muenster cheese -- 1/2 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. |
