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
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. Recipe courtesy of the United States Potato Board