When summer weather lures you outdoors, rely on quick-to-fi salads to make meal preparation simpler and get you out of the kitchen fast.
This recipe is from the Potato Board and Mushroom Council.
Grilled Chicken Summer Salad
4 medium potatoes, about 1 1/3 pounds
1/2 pound mushrooms, halved
1/3 pound green beans, halved, trimmed and blanched
Tarragon vinaigrette, recipe follows
4 boneless, skinless chicken breast halves, about 6 ounces each
1/4 cup chopped red onion
Halved cherry tomatoes for garnish
In covered saucepan, cook potatoes in about two-inches boiling water until tender, 20 to 25 minutes. Drain and cool potatoes; cut into three-quarter-inch dice. Place potatoes, mushrooms and beans separately in large shallow dish; pour two-thirds cup vinaigrette over to coat completely. Cover; let stand at least 15 minutes. Add chicken to the remaining vinaigrette in bowl; cover and let stand 15 minutes. Remove chicken from vinaigrette; grill or broil about eight minutes until juices run clear, turning once. To serve, slice chicken breasts and arrange on four plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes. Serves four.
6 tablespoons olive oil
1/4 cup white wine vinegar
2 tablespoons water
2 cloves garlic, minced
4 teaspoons minced fresh tarragon or 1 1/2 teaspoons dried tarragon
4 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Whisk all ingredients together in medium bowl.