Mediterranean Grilled Chicken Salad

Name: Mediterranean Grilled Chicken Salad
Total time: P1H20M
Yield: 2
Cuisine: Fusion
Ingredients: potatoes; mushrooms; green beans; olive oil; white wine vinegar; garlic; tarragon leaves; dijon mustard; sugar; salt; black pepper; chicken breast halves, boneless, skinless; red onion; cherry tomatoes

Yield

2 servings

Prep

25 min

Cook

25 min

Ready

80 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
⅔	pound	potatoes cut into 3/4inch cubes
4	ounces	mushrooms halved
4	ounces	green beans halved, steamed until crisptender
Vinaigrette
¼	cup	olive oil
2	tablespoons	white wine vinegar
1	clove	garlic minced
2	teaspoons	tarragon leaves fresh, or, 3/4 ts dried tarragon
2	teaspoons	dijon mustard
¼	teaspoon	sugar
¼	teaspoon	salt
⅛	teaspoon	black pepper
2	each	chicken breast halves, boneless, skinless (boned and skinned), (about 6 ounces each)
¼	cup	red onion chopped
1	x	cherry tomatoes halved for garnish	*

Ingredients

Amount	Measure	Ingredient	Features
302.4	g	potatoes cut into 3/4inch cubes
115.6	ml/g	mushrooms halved
115.6	ml/g	green beans halved, steamed until crisptender

Vinaigrette
59	ml	olive oil
3E+1	ml	white wine vinegar
1	clove	garlic minced
1E+1	ml	tarragon leaves fresh, or, 3/4 ts dried tarragon
1E+1	ml	dijon mustard
1.3	ml	sugar
1.3	ml	salt
0.6	ml	black pepper
2	each	chicken breast halves, boneless, skinless (boned and skinned), (about 6 ounces each)
59	ml	red onion chopped
1	x	cherry tomatoes halved 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 ⅓ 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.