Grilled Chicken Summer Salad

• 4 medium potatoes (1 1/3 lb.)
• 1/3 lb. green beans, halved, trimmed and blanched
• 1/4 c. chopped red onion
• halved cherry tomatoes for garnish
• 1/2 lb. mushrooms, halved
• tarragon vinaigrette
• 4 boneless, skinless chicken breast halves (6 oz. each)

1. In covered saucepan, cook potatoes in about 2 inches boiling water until tender (20 to 25 minutes).
2. Drain and cool potatoes. Cut in 3/4-inch slices.
3. Place potatoes, mushrooms and beans in a large, shallow dish.
4. Pour 2/3 cup vinaigrette over to coat completely.
5. Cover.
6. Let stand at least 15 minutes.
7. Add chicken to the remaining vinaigrette in bowl.
8. Cover and let stand 15 minutes.
9. Remove chicken.
10. Grill or broil about 8 minutes, until juices run clear, turning once.

potatoes, green beans, red onion, halved cherry tomatoes, mushrooms, tarragon vinaigrette, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379680 (may not work)