Grilled Chicken Dijon Salad

[devonsmom]

 

     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        Fat-free Muenster Cheese -- H.C., cubed
     1/2  cup           Red onion rings

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. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat,
30 mg cholesterol, 343 mg sodium.