Mediterranean Grilled Chicken Salad

2/3 lb. (2 med.) potatoes, cut into 3/4″ cubes
4 oz. mushrooms, halved
4 oz. green beans, halved & steamed until crisp-tender
2 (about 6 oz. ea.) boned & skinned chicken breast halves
1/4 c. chopped red onion
Halved cherry tomatoes, for garnish

1/4 c. olive oil
2 T. white wine vinegar
1 c. garlic, minced
2 tsp. minced fresh tarragon or 3/4 tsp. dried tarragon
2 tsp. Dijon-style mustard
1/4 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper

In 1-quart saucepan over medium heat cook potatoes, covered, in 2-inches boiling water until tender, about 15 minutes; drain. Meanwhile, making vinaigrette: In bowl, whisk all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the 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. Makes 2 servings.

Menu: Garlic Bread, Tangerines or Melon Wedges.

Nutritional Information Per Serving: 540 calories, 31 gm fat, 70 mg cholesterol, 410 mg sodium, 36 gm carbohydrate, 5 gm fiber, 31 gm protein.