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Mediterranean grilled chicken salad
Artist: _
Categories: Chicken, Grilled, Mediterranean, Poultry, Salads, Western European
Yield: 2
Rating: 0
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Ingredients:
2/3 lbsPotatoes, cut into ?inch
-cubes
4 ozMushrooms halved
4 ozGreen beans halved, and
-steamed until crisp tender
2 Boned, skinned chicken
-breast halves
1/4 cupChopped red onion
Vinaigrette:
1/4 cupOlive oil
2 tbspWhite wine vinegar
1 Clove garlic minced
2 tspMinced fresh tarragon or ?/td>
-ts dried tarragon
2 tspDijon style mustard
1/4 tspEach sugar and salt
1/8 tspPepper
Garnish:
Halved cherry tomatoes
Procedures:
1In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.
2Meanwhile, make vinaigrette: in bowl whisk together all vinaigrette ingredients.
3Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat.
4Cover; let stand 15 minutes.
5Heat broiler.
6Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes.
7Remove 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.
8To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally.
9Sprinkle with onion and garnish with cherry tomatoes.
10Makes 2 servings vinagrette ingred: olive oil through pepper 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
 
 
 
 

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