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

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.

Yield: 8 servings