Grilled Chicken with Mustard-Tarragon Sauce

Perfection. It was exactly what we needed on a lovely Spring evening. The chicken had that wonderful charcoal grill flavor and a delicious crust. And the mustard-tarragon sauce on the greens paired perfectly. I added garlic bread (a loaf of Italian bread that I cut length-wise, then drizzled each half with olive oil, and then sprinkled with garlic powder, fresh parsley, salt, and pepper) that I wrapped in aluminum foil and tossed on the grill to heat up after the chicken was done and resting. I am loving my new grill.

Grilled Chicken with Mustard-Tarragon Sauce
A variation on this recipe from Cooking Light



4 (6-ounce) skinless, boneless chicken breast halves
Salt, divided, to taste
Lemon pepper
Olive oil
Cooking spray
3 tablespoons minced shallots
Black pepper, to taste
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens

Sprinkle chicken evenly with salt and lemon pepper and then drizzle with olive oil, on both sides. Place chicken on grill; cook 6-8 minutes on each side or until done.

Combine salt, black pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.