Preparation:
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. |
