Grilling recipes

Mediterranean Grilled Chicken Salad

Course : Grilling
Source: The Potato Board
Serves: 2

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Ingredients:

2/3 pound potatoes -- (2 medium) -- cut into 3/4-inch cubes

4 ounces mushrooms -- halved

4 ounces green beans -- halved, - steamed until crisp-tender

-----vinaigrette-----

1/4 cup olive oil

2 tablespoons white wine vinegar

1 clove garlic -- minced

2 teaspoons minced fresh tarragon -- or.. dried tarragon

2 teaspoons style-style mustard

1/4 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon pepper

2 pieces chicken breast halves -- (boned and skinned) -- (about 6 ounces each)

1/4 cup chopped red onion

6 medium halved cherry tomatoes

Preparation / 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 grill. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette). Grill 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. Menu: Garlic Bread, Tangerines or Melon Wedges

Mediterranean Grilled Chicken Salad

Ingredients:

Preparation / Directions:

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