Cooled Grilled Chicken Salad
|Boneless skinless chicken breast||1 Pound|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Dried tarragon leaves||1 Teaspoon, crushed|
|Garlic salt||3⁄4 Teaspoon|
|Salad greens||1 Quart, torn into bite-size pieces|
|Red potatoes||6 Medium, cooked, cooled and cut into chunks|
|Shredded carrot||1 Cup (16 tbs)|
Rinse chicken and place in resealable plastic bag.
In small bowl, combine lemon juice, oil, tarragon and Garlic Salt; blend well.
Pour marinade over chicken; seal bag and refrigerate 30 to 45 minutes or overnight.
Drain chicken; reserve marinade.
Grill or broil chicken 4 minutes on each side, basting with reserved marinade, until golden and cooked through.
Cool and cut into strips.
Line individual plates with salad greens.
Arrange potato chunks, carrot and chicken on top.