Mediterranean Grilled Chicken Salad

2/3 lb (2 medium) potatoes

-- cut into 3/4-inch cubes 4 oz Mushrooms; halved

4 oz Green beans; halved,

-steamed until crisp-tender

VINAIGRETTE

1/4 c Olive oil

2 tb White wine vinegar

1 Garlic clove; minced

2 ts Minced fresh tarragon; OR..

3/4 ts Dried tarragon

2 ts Dijon-style mustard

1/4 ts Sugar

1/4 ts Salt

1/8 ts Pepper

2 Chicken breast halves

-- (boned and skinned) -- (about 6 ounces each) 1/4 c Chopped red onion

Halved cherry tomatoes -- for garnish 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 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