For this chicken salad recipe, double the vinaigrette ingredients and reserve about 1/2 cup for passing at the table

Mediterranean Chicken Salad Recipe
Serves 4, doubles easily

Vinaigrette
1/4 cup Olive oil
2 tablespoons White wine vinegar
1 Garlic clove, minced
2 teaspoons Minced fresh tarragon, OR 3/4 teaspoon Dried tarragon
2 teaspoons Dijon-style mustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper

2/3 pound red or white potatoes 
4 ounces Mushrooms, halved
4 ounces Green beans; halved, steamed until tender crisp
2 boneless, skinless Chicken breast halves

Garnish 
1/4 cup Chopped red onion
Halved cherry tomatoes

Make  vinaigrette: In bowl whisk together all vinaigrette ingredients.

In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes.  Drain, peel and slice into 3/4 inch slices

Place potato slices, mushrooms and beans in separate piles in large shallow dish.  Drizzle with 1/3 cup of the vinaigrette to coat. Cover and let stand at least 15  minutes. 

Heat broiler. 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 or 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. 

For buffet service, arrange and serve chicken salad on one large platter

Chicken Salad Recipe for 25