Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        dressing
     1/4  cup           vegetable oil
     1/4  cup           tarragon vinegar
   2      tablespoons   chopped fresh chives
   1      tablespoon    dijon mustard
   1      teaspoon      paprika
                        chicken
   4                    boneless -- skinless chicken
                        -- breasts, (6 oz
                        -- each)
   3      tablespoons   butter -- melted
   2      tablespoons   prepared horseradish
   2      teaspoons     dijon mustard
     1/8  teaspoon      ground red pepper
                        salad
   8      cups          torn spinach or romaine lettuce
     1/2  cup           sliced ripe olives
   1      package       fresh mushrooms -- , sliced (2 cups) (8
                        -- oz)
   2      medium        avocado -- pitted, peeled,
                        sliced

Preparation:

In a jar with tight fitting lid, combine all dressing ingredients; shake well. Set aside. Heat broiler. In small bowl stir together butter, horseradish, 2 teaspoons mustard and ground red pepper. Brush chicken breasts with butter mixture. Place on greased broiler pan. Broil 4-6 inches from heat, turning and basting with butter mixture, until chicken is no longer pink (10-12 minutes) Meanwhile, in large bowl combine all salad ingredients except avocados. Shake dressing well. Pour 1/3 cup dressing over salad; toss gently to coat. To serve, divide salad among 4 individual plates. Slice each chicken breast half into 1/2 inch slices; place slices alternately with avocado slices on top of salad mixture. Serve with additional dressing, if desired.