Ingredients

1/3 cup plus 3 tablespoons olive oil 1 teaspoon dried thyme 1 pound boneless, skinless chicken breasts (about 3) 1 teaspoon salt 3/4 teaspoon fresh-ground black pepper 1/4 pound shiitake mushrooms, stems removed 4 carrots, cut diagonally into 1/4-inch slices 1/2 teaspoon dijon mustard 4 teaspoons lemon juice 2 heads leaf lettuce, torn into bite-size pieces (about 3 quarts) 2 scallions including green tops, chopped

Description

Grilled Chicken And Vegetable Salad With Lemon And Pepper Vinaigrette, Recipe

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