Grilled Chicken Summer Salad

• 5 tablespoons red-wine vinegar
• 1 tablespoon plus 2 teaspoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 small garlic cloves, minced
• 3/4 teaspoon sugar
• 3/4 cup extra-virgin olive oil
• 1/4 cup chopped chives
• 4 cups water
• 1/3 cup kosher salt
• 2 tablespoons sugar
• 4 garlic cloves, smashed
• 1 teaspoon black peppercorns
• 1 bunch radishes
• 4 Persian cucumbers or 1 seedless cucumber
• 1/2 cup packed flat-leaf parsley leaves
• 1 (15-to 19-ounces) can chickpeas, rinsed and drained
• 1/4 cup finely chopped red onion
• 1 tablespoon chopped mint
• 1 pound haricorts verts or other green beans
• 1/2 cup whole almonds with skin,
• and coarsely chopped
• 3/4 pound fresh cremini mushrooms, halved
• 3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved
• 2 pounds skinless boneless chicken thighs
• 1/3 cup basil pesto
• 2 medium tomatoes, cut into 1/2-inch-thick wedges
• 1/4 cup thinly sliced basil
• 4 cups thinly sliced romaine, Bibb, and/or Boston lettuce
• Equipment: a perforated grill sheet

1. 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.
2. Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
3. While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
4. Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
5. Transfer to a large bowl and chill, uncovered, about 20 minutes.
6. Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
7. Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
8. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
9. .
10. Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
11. Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
12. Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
13. Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
14. Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
15. Stir mint into chickpea salad.
16. Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
17. Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
18. Toss lettuce with 1 tablespoon vinaigrette.
19. Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.

redwine vinegar, lemon juice, mustard, garlic, sugar, extravirgin olive oil, chives, water, kosher salt, sugar, garlic, black peppercorns, radishes, cucumbers, parsley, chickpeas, red onion, mint, verts, almonds, cremini mushrooms, shiitake mushrooms, chicken thighs, basil pesto, tomatoes, basil, boston lettuce, grill sheet

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-summer-salad-354215 (may not work)