Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette

Name: Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices carrots, cut diagonally into 1/4-inch slices; 1 teaspoons Dijon mustard; 1 teaspoon dried thyme; 1 teaspoons fresh-ground black pepper; 4 teaspoons lemon juice; 3 liters heads leaf lettuce, torn into bite-size pieces (about; 79 milliliters olive oil; 1 teaspoon salt; 2 scallions including green tops, chopped; 113 grams shiitake mushrooms, stems removed; 454 grams boneless, skinless chicken breasts (about 3)

Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette might be just the main course you are searching for. This recipe makes 4 servings with 460 calories, 33g of protein, and 21g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up leaf lettuce, lemon juice, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Whole Chicken

Pepper

Thyme

Salt

Cooking Oil

Equipment you will use

Grill

Bowl

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.

Ingredients you will need

Vegetable

Mushrooms

Carrot

Pepper

Thyme

Salt

Cooking Oil

Equipment you will use

Grill

Bowl

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.

Ingredients you will need

Lemon Juice

Mustard

Pepper

Salt

Equipment you will use

Whisk

Bowl

Whisk in the remaining 1/3 cup oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Vinaigrette

Vegetable

Green Onions

Whole Chicken

Lettuce

Equipment you will use

Bowl

Drizzle the remaining vinaigrette over the chicken and top with the remaining scallions.

Ingredients you will need

Vinaigrette

Green Onions

Whole Chicken

Wine Recommendation: 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.

Ingredients you will need

Pinot Grigio