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
Preparation
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.
