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Ingredientes
- 1/4 c. Dijon mustard
- 2 tsp tarragon crushed
- 1/4 tsp Cracked black pepper
- 3 Tbsp. Tarragon vinegar
- 1 Tbsp. Sugar
- 1/3 c. Water
- 8 tsp Extra virgin olive oil
- 2 x boneless skinless chicken breast halves
- 1/2 lb Fresh mushrooms halved
- 2 c. Broccoli
- 5 c. Boston lettuce
- 8 ounce Muenster Cheese cubed
- 1/2 c. Red onion
Direcciones
- Mix together mustard, tarragon and pepper; stir in vinegar and water.
- Gradually add in oil, beating till well blended. Pour 1/3 c. of dressing mix over chicken. Marinate mushrooms and broccoli in remaining dressing.
- Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minuteson each side or possibly to desired doneness, brushing with reserved marinade mix.
- Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade***
- (seemy note) with torn greens and cheese in serving bowl; toss lightly.
- Arrange lettuce mix on large platter; top with chicken and onion rings. 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 188 | |
| Calories from Fat 120 | 64% |
| Total Fat 13.7g | 17% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 283mg | 12% |
| Potassium 294mg | 8% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.53g | 2% |
| Protein 11.37g | 18% |
