Vinaigrette

1/2 cup olive oil
1/4 cup white wine vinegar
1 1/2 tablespoon Dijon Mustard
1 tablespoon fresh tarragon minced (1 1/2 teaspoon dried tarragon)
2 cloves garlic minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Salad

4 skinless, boneless chicken breasts
4 medium potatoes, cut into small cubes
1 cup small mushrooms, halved
1 cup green beans, cut into 1 inch pieces
1/2 cup red onion, chopped
8 cherry tomatoes, halved

Boil Potatoes until tender (about 10 to 15 minutes). Combine all ingredients of the vinaigrette. Place 1/3 cup of vinaigrette with the chicken breasts in a resealable bag. Toss to coat. Preheat grill. Toss potatoes, mushrooms, beans and onion with remaining vinaigrette. Set aside. Grill chicken breast until done. On a gas grill it will take about 5 to 6 minutes per side. On a charcoal grill it will take about 10 minutes per side. Chicken is done when there is no longer any pink on the inside and the juices run clear.

Slice grilled chicken breasts into thin strips. Divide chicken and salad ingredients into four equal parts. Top with cherry tomatoes and serve.