1/4 c  Dijon mustard
2 ts Dried tarragon leaves --
Crushed
1/4 ts Cracked black pepper
3 tb Tarragon vinegar
1 tb Sugar
1/3 c  Water
8 ts Olive oil
2    Whole chicken breasts --
Skinned, boned, and
Fat removed
1/2 lb Fresh mushrooms -- halved
2 c  Broccoli flowerettes
5 c  Boston lettuce
8 oz Fat-free Muenster Cheese --
H.C., cubed
1/2 c  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. 8 servings, each 170 calories, 22 g protein,
9 g. carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium.