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Grilled Chicken Dijon Salad Recipe

Grilled Chicken Dijon Salad Recipe


  • 1/4 cup Dijon mustard
  • 2 teaspoons Dried tarragon leaves — crushed
  • 1/4 teaspoon Cracked black pepper
  • 3 tablespoons 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 Fat-free Muenster Cheese — H.C., cubed
  • 1/2 cup Red onion rings


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.

Grilled Chicken Dijon Salad Recipe
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