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Source: Food and Wine Quick from Scratch

Grilled Chicken and Vegetable Salad with Lemon and Pepper Vinaigrette
Cool mixed greens topped with hot grilled chicken, carrots, and shiitake mushrooms make a great light meal.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 28 minutes
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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 fresh lemon juice
2 heads green leaf lettuce, torn into bite-size pieces
2 scallions, including green tops, chopped




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. 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.

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. Whisk in the remaining 1/3 cup 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.


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.


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Orecchiette with Indian-Spiced Cauliflower and Peas
Source: Food and Wine Quick from Scratch
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Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination. Here Italian orecchiette catches the peas and the sauce so that each bite is full of flavor.
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White Bean and Prosciutto Bruschetta
Source: Food and Wine Quick from Scratch
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Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and a sprinkling of crisp red onion. If you like, serve these with the recipe for Bruschetta Duet to make a tantalizing trio.
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