Something for lunch....

Hi all, Summer is here and we have a quick and easy lunch salad recipe for you today. Give it a try and let us know if you like it. We will be posting recipes for Summer meals for a while and will be publishing a pdf with the month of June favorites.

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MEDITERRANEAN GRILLED CHICKEN SALAD

2/3 pound (2 medium) potatoes -- - cut into 3/4-inch
4 ounces Mushrooms -- halved
4 ounces Green beans; halved -- steamed until crisp-

-----VINAIGRETTE-----

1/4 cup Olive oil
2 tablespoons White wine vinegar
1 Garlic clove -- minced
2 teaspoons Minced fresh tarragon -- OR..
3/4 teaspoon Dried tarragon
2 teaspoons Dijon-style mustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper

2 Chicken breast halves -- - (boned and skinned
(about 6 ounces each)
1/4 cup Chopped red onion
Halved cherry tomatoes -- - for garnish

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, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally.

Sprinkle with onion and garnish with cherry tomatoes.

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