Cool Grilled Chicken Salad - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breasts
1/4 c. lemon juice
2 Tbsp. olive or vegetable oil
1 tsp. dried tarragon leaves, crushed
3/4 tsp. Lawry's garlic salt
1 qt. salad greens, torn into bite size pieces
6 medium potatoes, cooked, cooled and cut into chunks
1 c. shredded carrot

Preparation

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.