Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette
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
Food & Wine
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