Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cool mixed greens topped with hot grilled chicken, carrots, and shiitake mushrooms make a great light meal. You can also let the grilled vegetables and chicken cool and serve them at room temperature. 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 |
Directions:
1. 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. 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. 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. 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. 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.
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