Title: Mediterranean Grilled Chicken Salad Recipe

Title: Mediterranean Grilled Chicken Salad Recipe

Yield: 2 servings
Recipe by The Potato Board

Ingredients:
2/3 lb (2 medium): potatoes,

-- cut into 3/4-inch cubes
4 oz: Mushrooms, halved
4 oz: Green beans, halved,

-steamed until crisp-tender
--------------------------------VINAIGRETTE--------------------------------
1/4 c: Olive oil,
2 tb: White wine vinegar,
1: Garlic clove, minced
2 ts: Minced fresh tarragon, OR..
3/4 ts: Dried tarragon,
2 ts: Dijon-style mustard,
1/4 ts: Sugar,
1/4 ts: Salt,
1/8 ts: Pepper,
2: Chicken breast halves,

-- (boned and skinned)
-- (about 6 ounces each)
1/4 c: Chopped red onion,

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 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, alternative
Melon Wedges, alternative

Directions:

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 from luhu.jp