Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette

Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette
Photo by © Melanie Acevedo

Ingredients

  • 1 pound boneless, skinless chicken breasts (about 3)
  • 4 carrots, cut diagonally into 1/4-inch slices
  • 1/3 cup plus 3 tablespoons olive oil
  • 2 heads leaf lettuce, torn into bite-size pieces (about 3 quarts)
  • 1 teaspoon salt
  • ¾ teaspoon fresh-ground black pepper
  • 2 scallions including green tops, chopped
  • + 4 more ingredients
    • ¼ pound shiitake mushrooms, stems removed
    • ½ teaspoon Dijon mustard
    • 4 teaspoons lemon juice
    • 1 teaspoon dried thyme

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 s...

View full recipe at My Recipes

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