Mediterranean Grilled Chicken Salad

Serving Size: 2 (Main Dish)

Ingredients:
2 medium potatoes, cut into 3/4-inch
4 ounces mushrooms, halved
4 ounces green beans, halved and steamed until crisp
2 chicken breast halves (about 6 ounces each), boned and skinned
1/4 cup chopped red onion
Halved cherry tomatoes, for garnish

Vinaigrette:
1/4 cup olive oil
2 tablespoons white wine vinegar
1 garlic clove minced
2 teaspoons minced fresh tarragon (Or 3/4 teaspoon dried tarragon)
2 teaspoons Dijon-style mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

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, slice chicken breasts and arrange on 2 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.