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Grilled chicken dijon salad
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| Artist: |
_ |
| Categories: |
Chicken, Grilled, Poultry, Salads |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Dijon mustard | | 2
| tsp | Dried tarragon leaves -- | | | Crushed | | 1/4
| tsp | Cracked black pepper | | 3
| tbsp | Tarragon vinegar | | 1
| tbsp | Sugar | | 1/3
| cup | Water | | 8
| tsp | Olive oil | | 2
| | Whole chicken breasts -- | | | Skinned, boned, and | | | Fat removed | | 1/2
| lbs | Fresh mushrooms -- halved | | 2
| cup | Broccoli flowerettes | | 5
| cup | Boston lettuce | | 8
| oz | Fat-free Muenster Cheese -- | | | H.C., cubed | | 1/2
| cup | Red onion rings |
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Procedures:
| 1 | Mix together mustard, tarragon and pepper; stir in vinegar and water. | | 2 | Gradually add oil, beating until well blended. | | 3 | Pour 1/3 c. of dressing mixture over chicken. | | 4 | Marinate mushrooms and broccoli in remaining dressing. | | 5 | Drain chicken, reserving marinade. | | 6 | Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. | | 7 | Cut chicken into 8 strips. | | 8 | Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly. | | 9 | Arrange lettuce mixture on large platter; top with chicken and onion rings. | | 10 | 8 servings, each 170 calories, 22 g protein, 9 g. | | 11 | Carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium |
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