Mediterranean Grilled Chicken Salad Recipe

Step 1

In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.

Step 2

Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate 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.

Step 3

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.

Menu: Garlic Bread, Tangerines or Melon Wedges

Nutritional Information Per Serving: 540 calories; 31 g fat; 70 mg cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein.

Source: The Potato Board

Things You'll Need

  • 2/3lb (2 medium) potatoes
  • -- cut into 3/4-inch cubes
  • 4oz Mushrooms; halved
  • 4oz Green beans; halved,
  • -steamed until crisp-tender
------------VINAIGRETTE-----------------
  • 1/4c Olive oil
  • 2tb White wine vinegar
  • 1 Garlic clove; minced
  • 2ts Minced fresh tarragon; OR..
  • 3/4ts Dried tarragon
  • 2ts Dijon-style mustard
  • 1/4ts Sugar
  • 1/4ts Salt
  • 1/8ts Pepper
  • 2 Chicken breast halves
  • -- (boned and skinned)
  • -- (about 6 ounces each)
  • 1/4c Chopped red onion
  • Halved cherry tomatoes
  • -- for garnish

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