Name: Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette
Yield: 4
Ingredients: c. plus 3 tablespoons olive oil -; 1 tsp. dried thyme -; 1 lb. boneless -; 1 tsp. salt -; 3/4 tsp. fresh-ground black pepper -; 1/4 lb. shiitake mushrooms -; 4 carrots -; 1/2 tsp. Dijon mustard -; 4 tsp. lemon juice -; 2 heads leaf lettuce -; 2 scallions including green tops -

Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette

1. c. plus 3 tablespoons olive oil -

2. 1 tsp. dried thyme -

3. 1 lb. boneless -

4. 1 tsp. salt -

5. 3/4 tsp. fresh-ground black pepper -

6. 1/4 lb. shiitake mushrooms -

7. 4 carrots -

8. 1/2 tsp. Dijon mustard -

9. 4 tsp. lemon juice -

10. 2 heads leaf lettuce -

11. 2 scallions including green tops -

How to cook deliciously - Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette

1. Stage

Light the grill. In a small bowl, combine the 3 tablespoons oil and the thyme. Coat the chicken with about 1 tablespoon of the thyme oil and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Grill the chicken over moderately high heat until just done, about 4 minutes per side. Remove and let rest for 5 minutes, and cut diagonally into 1/4-inch pieces.

2. Stage

In a medium bowl, toss the mushrooms and carrots with the remaining thyme oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Grill the vegetables over moderately high heat, turning, until just done, about 4 minutes per side for the carrots and 6 minutes per side for the mushrooms.

3. Stage

In a small glass or stainless-steel bowl, whisk together the mustard, lemon juice, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk in the remaining 1/3 cup oil.

4. Stage

In a large bowl, combine the lettuce, half of the scallions, and all but 2 tablespoons of the vinaigrette. Mound onto plates. Top with the vegetables and chicken. Drizzle the remaining vinaigrette over the chicken and top with the remaining scallions.

5. Stage

Wine Recommendation: Look for a wine that has plenty of acidity to stand up to the vinaigrette. In the warmer months, a white such as a California sauvignon blanc or an Italian pinot grigio will taste best. If you prefer a red wine, try a gamay or pinot noir from California.