Grilled Chicken Salad

Ingredients

Dressing:

• 1/3 cup vegetable oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped onion
• 1 teaspoon sugar
• 1/4 teaspoon salt

Marinade:

• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon dried tarragon, crushed
• 1 small clove of garlic,minced
• 1/4 teaspoon salt

Also:

• 6 boneless, skinless chicken breast halves
• 12 cups mixed salad greens
• 12 cooked new potatoes (about 1 1/2 pounds) sliced
• 3 hard boiled eggs cut into wedges

Directions

Marinate chicken: In medium shallow bowl, combine lemon juice, oil, tarragon, garlic and salt. Add chicken and turn to coat. Cover and refrigerate 4-6 hours or overnight, if desired.

Cook chicken: Drain chicken breasts saving marinade. Broil chicken 2-3” from heat, 3-4 mins per side, basting several times with marinade. Cool and cut into 3/4” chunks. Cover and refrigerate until serving times.

Make dressing: In cruet or jar with tight fitting lid, combine oil, vinegar, mustard, onion, sugar and salt. Shake well until blended.

To serve salad, line a large platter with salad greens. Place chicken, potato slices and egg wedges on greens. Shake dressing until blended and lightly drizzle over salad. Serve extra dressing separately.

Serves: 12