Categories: Salads, Poultry, Main dish 
      Yield: 2 servings 
  
    2/3 lb (2 medium) potatoes 
           -- cut into 3/4-inch cubes 
      4 oz Mushrooms; halved 
      4 oz Green beans; halved, 
           -steamed until crisp-tender 
 
--------------------------------VINAIGRETTE-------------------------------- 
    1/4 c  Olive oil 
      2 tb White wine vinegar 
      1    Garlic clove; minced 
      2 ts Minced fresh tarragon; OR.. 
    3/4 ts Dried tarragon 
      2 ts Dijon-style mustard 
    1/4 ts Sugar 
    1/4 ts Salt 
    1/8 ts Pepper 
      2    Chicken breast halves 
           -- (boned and skinned) 
           -- (about 6 ounces each) 
    1/4 c  Chopped red onion 
           Halved cherry tomatoes 
           -- for garnish 
  
  In 1-quart saucepan over medium heat cook potatoes, covered, in 2 
  inches boiling water until tender, about 15 minutes; drain. 
  Meanwhile, make vinaigrette:  In bowl whisk together all vinaigrette 
  ingredients.  Place potatoes, mushrooms and beans in separate piles 
  in large shallow dish; drizzle with 1/3 cup of the vinaigrette to 
  coat.  Cover; let stand 15 minutes.  Heat broiler.  Meanwhile, in 
  bowl add chicken to the remaining vinaigrette; cover and let stand 15 
  minutes.  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.  To serve, slice chicken 
  breasts and arrange on 4 plates with potatoes, mushrooms and beans, 
  dividing equally.  Sprinkle with onion and garnish with cherry 
  tomatoes. 
   
  Menu:  Garlic Bread, Tangerines or Melon Wedges 
   
  Nutritional Information Per Serving:  540 calories; 31 g fat; 70 mg 
  cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g 
  protein. 
   
  Source: The Potato Board