Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Dijon mustard
   2      teaspoons     dried tarragon leaves --
                        crushed
     1/4  teaspoon      cracked black pepper
   3      tablespoons   tarragon vinegar
   1      tablespoon    sugar
     1/3  cup           water
   8      teaspoons     olive oil
   2      whole         chicken breasts --
                        skinned -- boned, and
                        fat removed
     1/2  pound         fresh mushrooms -- halved
   2      cups          broccoli flowerettes
   5      cups          Boston lettuce
   8      ounces        muenster cheese --
     1/2  cup           red onion rings

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.