Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette

• 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

1. Light the grill.
2. In a small bowl, combine the 3 tablespoons oil and the thyme.
3. 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.
4. Grill the chicken over moderately high heat until just done, about 4 minutes per side.
5. Remove and let rest for 5 minutes, and cut diagonally into 1/4-inch pieces.
6. 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.
7. 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.
8. 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.
9. Whisk in the remaining 1/3 cup oil.
10. In a large bowl, combine the lettuce, half of the scallions, and all but 2 tablespoons of the vinaigrette.
11. Mound onto plates.
12. Top with the vegetables and chicken.
13. Drizzle the remaining vinaigrette over the chicken and top with the remaining scallions.

olive oil, thyme, chicken breasts, salt, freshground black pepper, shiitake mushrooms, carrots, mustard, lemon juice, leaf lettuce, scallions including green tops

Taken from www.foodandwine.com/recipes/grilled-chicken-and-vegetable-salad-with-lemon-and-pepper-vinaigrette (may not work)