Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette

Ingredients

• 1 teaspoon dried thyme
• 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
• 2 scallions including green tops, chopped
• + 4 more ingredients
• • ¼ pound shiitake mushrooms, stems removed
  • ½ teaspoon Dijon mustard
  • 4 teaspoons lemon juice
  • ¾ teaspoon fresh-ground black pepper

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...

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