Mediterranean Grilled Chicken Saladchicken, poultry 2/3 pound potatoes; (2 medium) -- cut into 3/4-inch cubes 4 ounces mushrooms; halved 4 ounces green beans; halved, steamed until cr -----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 style-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 6 halved cherry tomatoes -- for garnish 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 grill. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette). Grill 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 |
