1/4 cup Dijon mustard
2 teaspoons dried tarragon leaves --
crushed
1/4 teaspoon cracked black pepper
3 tablespoon tarragon vinegar
1 tablespoon sugar
1/3 cup water
8 teaspoons olive oil
2 whole chicken breasts --
skinned -- boned, and
fat removed
1/2 pound fresh mushrooms -- halved
2 cups broccoli flowerettes
5 cups Boston lettuce
8 ounces muenster cheese --
1/2 cup red onion rings
Instructions:
Mix together mustard, tarragon and pepper; stir in vinegar and water.
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing
mixture over chicken. Marinate mushrooms and broccoli in remaining
dressing. Drain chicken, reserving marinade. Grill chicken over medium
coals, 4 minutes on each side or to desired doneness, brushing with
reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms,
broccoli and marinade *** (see my note) with torn greens and cheese
in serving bowl; toss lightly. Arrange lettuce mixture on large platter;
top with chicken and onion rings.
