Grilled Chicken Summer Salad

Ingredients

• or 1 seedless cucumber
• ¼ cup red onion
• 1 tablespoon mint
• ¾ pound fresh cremini mushrooms
• ¾ pound fresh shiitake mushrooms
• 4 cups romaine, Bibb, and/or Boston lettuce
• a perforated grill sheet
• + 20 more ingredients
• • 5 tablespoons red-wine vinegar
  • 5 teaspoons fresh lemon juice
  • 2 small garlic cloves
  • ¾ teaspoon sugar
  • ¼ chives
  • ¹/₃ cup kosher salt
  • 2 tablespoons sugar
  • 4 cloves garlic
  • 1 teaspoon black peppercorns
  • 1 bunch radishes
  • 4 Persian cucumbers
  • 1 tablespoon Dijon mustard
  • ¾ cup extra-virgin olive oil
  • 4 cups water
  • ½ cup fresh flat-leaf parsley leaves
  • 1 (15-to 19-ounces) can chickpeas
  • 2 pounds skinless boneless chicken thighs
  • ¹/₃ cup basil pesto
  • 2 medium tomatoes
  • ¼ cup basil

Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives. Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes. While brine boils,...

View full recipe at Epicurious