Mediterranean Grilled Chicken Salad

• 23 pound potatoes cut into 3/4inch cubes
• 4 ounces mushrooms halved
• 4 ounces green beans halved, steamed until crisptender
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 clove garlic minced
• 2 teaspoons tarragon leaves fresh, or, 3/4 ts dried tarragon
• 2 teaspoons dijon mustard
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 2 each chicken breast halves, boneless, skinless (boned and skinned), (about 6 ounces each)
• 1/4 cup red onion chopped
• 1 x cherry tomatoes halved for garnish

1. In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.
2. Meanwhile, make vinaigrette:
3. In bowl whisk together all vinaigrette ingredients.
4. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 13 cup of the vinaigrette to coat.
5. Cover; let stand 15 minutes.
6. Heat broiler.
7. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes.
8. 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.
9. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally.
10. Sprinkle with onion and garnish with cherry tomatoes.

potatoes, mushrooms, green beans, olive oil, white wine vinegar, garlic, tarragon, mustard, sugar, salt, black pepper, chicken breast halves, red onion, tomatoes

Taken from recipeland.com/recipe/v/mediterranean-grilled-chicken-s-35724 (may not work)