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Source: America's Favorite Food Associations

Mediterranean Grilled Chicken Salad
This salad is perfect for a meal or a side!
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Serves: 2
Prep Time: 20 minutes
Cook Time: 25 minutes
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2/3 pound (2 medium) potatoes, cut into 3/4-inch cubes
4 ounces mushrooms, halved
4 ounces green beans, halved and steamed until crisp-tender
2 (about 6 ounces each) boneless skinless chicken breasts
1/4 cup red onion, chopped
cherry tomatoes, halved, for garnish
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons fresh tarragon, minced
1 clove garlic, minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper




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 seperate 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.

Notes:
Ingredients #7-14 for vinaigrette.

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