- 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
How to make this recipe
- 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 side. Remove and let rest for 5 minutes, and cut diagonally into 1/4-inch pieces.
- 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. 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.
- 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. Whisk in the remaining 1/3 cup oil.
- In a large bowl, combine the lettuce, half of the scallions, and all but 2 tablespoons of the vinaigrette. Mound onto plates. Top with the vegetables and chicken. Drizzle the remaining vinaigrette over the chicken and top with the remaining scallions.
Look for a wine that has plenty of acidity to stand up to the vinaigrette. In the warmer months, a white such as a California Sauvignon Blanc or an Italian Pinot Grigio will taste best. If you prefer a red wine, try a Gamay or Pinot Noir from California.