How To Make Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette
Fresh and hearty vegetables are grilled along with chicken to make this bright and tasty vegetable salad. It’s served atop a bed of greens.
Serves:
Ingredients
- 3tbspolive oil,cup
- 1tspdried thyme
- 1lbboneless
- 1tspsalt
- ¾tspfresh ground black pepper
- ¼lbshiitake mushrooms
- 4carrots
- ½tspdijon mustard
- 4tsplemon juice
- 2headsleaf lettuce
- 2scallions including green tops
Instructions
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Light the grill.
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In a small bowl, combine the 3 tablespoons oil and the thyme.
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Coat the chicken with about 1 tablespoon of the thyme oil and sprinkle with salt and pepper.
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Grill the chicken over moderately high heat for about 4 minutes per side, or until just done.
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Remove and let rest for 5 minutes, and cut diagonally into ¼-inch pieces.
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In a medium bowl, toss the mushrooms and carrots with the remaining thyme oil, salt and pepper.
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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.
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In a small glass or stainless-steel bowl, whisk together the mustard, lemon juice, and some salt and pepper.
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Whisk in the remaining oil.
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In a large bowl, combine the lettuce, half of the scallions, and all but 2 tablespoons of the vinaigrette.
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Mound onto plates.
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Top with the vegetables and chicken.
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Drizzle the remaining vinaigrette over the chicken and top with the remaining scallions.
Nutrition
- Calories: 130.75kcal
- Fat: 10.50g
- Saturated Fat: 1.44g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.42g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 9.33g
- Fiber: 2.94g
- Sugar: 3.93g
- Protein: 1.53g
- Sodium: 275.51mg
- Calcium: 35.92mg
- Potassium: 329.58mg
- Iron: 0.91mg
- Vitamin A: 522.05µg
- Vitamin C: 7.29mg
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