Grilled Chicken Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
493
FAT
101%
CHOL
64%
SOD
84%

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Ingredients for 4 servings

8 medium scallions, roots trimmed, tops trimmed so 3 inches of green remain

1 recipe Garlic Croutons  (optional)

4 boneless, skinless chicken thighs, rinsed and patted dry with paper towels

Kosher salt and freshly ground black pepper

2 large portabella mushrooms, stems removed

3 Tbs. Dijon mustard

1 cup  Lemon Poppyseed Dressing , Balsamic Vinaigrette Dressing , or Creamy Black Pepper Dressing  

6 oz. ripe Brie or fresh mozzarella, cut into 1/2-inch pieces

1 large roasted red bell pepper, cut into 1/2-inch strips

1/4 cup olive oil

8 cups lightly packed mixed greens (I like a mix of red leaf, romaine, and frisée)

About 12 pitted kalamata olives; more to taste

2 ripe, medium yellow tomatoes, cored, quartered, and cut into medium chunks

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