Grilled Chicken Dijon Salad

Course : Grilling
Serves: 8
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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 / Directions:

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.

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