BBQ |
Grilled Chicken Dijon Salad |
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| 1/4 cup dijon mustard 2 teaspoon dried tarragon leaves -- 1 crushed 1/4 teaspoon cracked black pepper 3 tablespoon tarragon vinegar 1 tablespoon sugar 1/3 cup water 8 teaspoon olive oil 2 whole chicken breasts -- 1 skinned, boned, and 1 fat removed 1/2 lb fresh mushrooms -- halved 2 cup broccoli flowerettes 5 cup boston lettuce 8 oz fat-free muenster cheese -- 1 h.c., cubed 1/2 cup red onion rings |
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Mix together mustard, tarragon and pepper; stir in vinegar and water. Gradually add oil, beating until well blended. Pour 1/3 c. of dressing mixture over chicken. Marinate mushrooms and broccoli in remaining dressing. Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly. Arrange lettuce mixture on large platter; top with chicken and onion rings. |
