Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette Recipe

Name: Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup plus 3 tablespoons olive oil, 1 teaspoon dried thyme, 1 pound boneless, skinless chicken breasts (about 3), 1 teaspoon salt, and more.

Yes, Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette

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