Recipe: Mediterranean Grilled Chicken Salad

Mediterranean Grilled Chicken Salad

2/3 pound (2 medium) potatoes, cut into 3/4 inch cubes
4 ounces mushrooms, halved
4 ounces green beans, halved, and steamed until crisp-tender
2 (about 4 ounces each) boned and skinned chicken breasts
1/4 cup chopped red onion
Halved cherry tomatoes, for garnish

Vinaigrette:
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried tarragon
1 clove garlic, minced
1/4 teaspoon each sugar and salt
1/8 teaspoon pepper

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, slick chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.

Makes 2 servings
Source: United States Potato Board