Mediterranean Grilled Chicken Salad

Mediterranean Grilled Chicken Salad

 2/3         pound  potatoes -- ( 2 medium) cut into 3/4 inch cubes

4 ounces mushrooms – halved
4 ounces green beans – halved, and steamed until crisp-tender
2 4-oz each boned and skinned chicken breasts
1/4 cup chopped red onion
halved cherry tomatoes – for garnish
VINAIGRETTE:
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried tarragon
1 clove garlic – minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain. 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. To serve, slick chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.