Mediterranean Grilled Chicken Salad

Ingredients

 * 2/3 lbs ( 2 medium) potatoes, cut into 3/4 inch cubes
 * 4 oz Mushrooms, halved
 * 4 oz green beans, halved, and steamed until crisp-tender
 * 2 boned and skinned Chicken breasts
 * 1/4 cup chopped red onion
 * halved cherry tomatoes, for garnish
 * vinaigrette:
 * 1/4 cup olive oil
 * 2 tbsp white wine vinegar
 * 2 tsp dijon-style mustard
 * 2 tsp minced fresh tarragon
 * or
 * 3/4 tsp dried tarragon
 * 1 clove garlic, minced
 * 1/4 tsp each Sugar and salt
 * 1/8 tsp pepper

Directions

 * 1) In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.
 * 2) Meanwhile, make vinaigrette:
 * 3) In bowl whisk together all vinaigrette ingredients.
 * 4) Place potatoes, Mushrooms and beans in separate piles in large shallow dish;
 * 5) Drizzle with 1/3 cup of the vinaigrette to coat.
 * 6) Cover; let stand 15 minutes. Heat broiler.
 * 7) Meanwhile, in bowl add Chicken to the remaining vinaigrette; cover and let stand 15 minutes.
 * 8) Remove Chicken from vinaigrette (discard vinaigrette);
 * 9) Broil 4 to 5 inches from heat source about 8 minutes until juices run clear when Chicken is pierced, turning once.
 * 10) To serve, slick Chicken breasts and arrange on 4 plates with potatoes, Mushrooms and beans, dividing equally.
 * 11) Sprinkle with Onion and garnish with cherry tomatoes.

Contributed by
Courtesy of the United States Potato Board.