Chicken and Potato Lettuce Wraps with Tarragon-Mustard Dressing
Gluten Free/Soy Free/Diary Free
2 Boneless skinless chicken breasts
6 ounces of organic green beans
1 gold potato
2 sprigs of fresh tarragon
1 romaine heart or lettuce
1 tablespoon whole grain mustard
2 tablespoons Olive Oil
Boil chicken for 5-7 minutes. Then tear into strips. Set aside.
Finely chop the tarragon. Cut scallion into half inch lengths.
Cut potato into cubes and cut the ends off the green beans. Throw both the beans and potatoes into a pan with olive oil. Stir fry until veggies slightly soft and brown. Add more olive oil as needed.
Add chicken to the veggie stir-fry. Cook for another 2 minutes. Add scallions.
Remove chicken and veggie stir-fry and put in a bowl. Add the tarragon, one tablespoon olive oil, 2 tablespoon of lemon juice, mustard and mix until evenly coated. Add salt and pepper as needed.
Serve over beds of romaine lettuce.