Grilled Chicken Summer Salad

Ingredients

• 0.3 cup basil thinly sliced
• 0.3 cup basil pesto 
• 1 teaspoon peppercorns black
• 15 ounces garbanzo beans rinsed drained canned
• 0.3 cup chives chopped
• 0.8 pound crimini mushrooms fresh halved
• 4  cucumber seedless
• 1 tablespoon dijon mustard 
• 0.5 cup flat parsley packed
• 0.8 pound mushroom caps fresh halved for another use and caps
• 4  garlic clove smashed
• 1 pound green beans 
• 0.3 cup kosher salt 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon mint leaves chopped
• 0.8 cup olive oil extra virgin extra-virgin
• 1 bunch radishes 
• 0.3 cup onion red finely chopped
• 5 tablespoons red-wine vinegar 
• 4 cups boston lettuce thinly sliced
• 2 pounds chicken thighs boneless skinless
• 2 tablespoons sugar 
• 2 medium tomatoes cut into 1/2-inch-thick wedges
• 4 cups water 
• 0.5 cup almonds whole with skin, toasted and coarsely chopped

Equipment

• bowl
• paper towels
• whisk
• pot
• grill
• colander
• grill pan
• cutting board

Directions

1. Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Add oil in a slow stream, whisking until emulsified.
3. Whisk in chives.
4. Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
5. While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
6. Remove brine from heat.
7. Add radishes and cucumbers and let stand, uncovered, 10 minutes.
8. Drain in a colander, discarding garlic and peppercorns.
9. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
10. Transfer to a large bowl and chill, uncovered, about 20 minutes.
11. Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
12. Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes.
13. Drain.
14. Transfer to a large ice bath to stop cooking.
15. Drain again and pat dry.
16. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure.
17. Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
18. Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
19. Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total.
20. Transfer to a cutting board and let rest 10 minutes.
21. Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
22. Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
23. Stir mint into chickpea salad.
24. Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste.
25. Sprinkle with almonds.
26. Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
27. Toss lettuce with 1 tablespoon vinaigrette.
28. Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.
29. •Vinaigrette, without chives, can be made 1 day ahead and chilled.
30. Add chives just before serving.•Radish-cucumber salad, without parsley, can be made 1 day ahead and chilled.
31. Add parsley just before serving.•Chickpea salad, without mint, can be made 1 day ahead and chilled.
32. Add mint just before serving.•Haricots verts can be cooked 1 day ahead and chilled in a sealable bag lined with paper towels.•Mushrooms and chicken can be cooked in batches in an oiled hot 2-burner grill pan over medium-high heat.