Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette 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 salt and pepper.

Grill the chicken over moderately high heat for about 4 minutes per side, or until just done.

Remove and let rest for 5 minutes, and cut diagonally into ¼-inch pieces.

In a medium bowl, toss the mushrooms and carrots with the remaining thyme oil, salt and 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 some salt and pepper.

Whisk in the remaining 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.