Grilled Chicken Summer Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

5 tablespoons red-wine vinegar

1 tablespoon plus 2 teaspoon fresh lemon juice

1 tablespoon Dijon mustard

2 small garlic cloves, minced

3/4 teaspoon sugar

3/4 cup extra-virgin olive oil

1/4 cup chopped chives

4 cups water

1/3 cup kosher salt

2 tablespoons sugar

4 garlic cloves, smashed

1 teaspoon black peppercorns

1 bunch radishes

4 Persian cucumbers or 1 seedless cucumber

1/2 cup packed flat-leaf parsley leaves

1 (15-to 19-ounces) can chickpeas, rinsed and drained

1/4 cup finely chopped red onion

1 tablespoon chopped mint

1 pound haricorts verts or other green beans

1/2 cup whole almonds with skin, toasted and coarsely chopped

3/4 pound fresh cremini mushrooms, halved

3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved

2 pounds skinless boneless chicken thighs

1/3 cup basil pesto

2 medium tomatoes, cut into 1/2-inch-thick wedges

1/4 cup thinly sliced basil

4 cups thinly sliced romaine, Bibb, and/or Boston lettuce

Equipment: a perforated grill sheet

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