Grilled Chicken Dijon Salad

Poultry

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 flowerets
5 cups Boston lettuce
8 ounces Fat-free Muenster Cheese - 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.