Mediterranean Grilled Chicken Salad Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2/3 lbs: (2 medium) potatoes, cut into 3/4-inch cubes
4 ounce: Mushrooms, halved
4 ounce: Green beans, halved, steamed until crisp-tender
VINAIGRETTE
1/4 cup: Olive oil,
2 tbsp: White wine vinegar,
1: Garlic clove, minced
2 tsp: Minced fresh tarragon, OR..
3/4 tsp: Dried tarragon,
2 tsp: Dijon-style mustard,
1/4 tsp: Sugar,
1/4 tsp: Salt,
1/8 tsp: 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.
Source: The Potato Board
Source from luhu.jp
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
Source from luhu.jp