Ingredients

Marinade and dressing:

• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp maple syrup
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp chopped fresh thyme
• 2 tsp chopped garlic

Salad:

• 1 lb boneless, skinless chicken breasts
• 2 portobello mushroom caps
• 1 small zucchini, halved lengthwise
• 1/2 red onion, peeled, cut through the root into 6 wedges
• 2 cups chopped romaine lettuce
• 1 tomato, cut into 1 inch chunks
• 1/2 cup crumbled chèvre

Directions

1. Combine olive oil, vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk until uniform. Set half of mixture aside as dressing. Add thyme and garlic to remaining dressing to use as marinade.
2. Place chicken in a bowl and toss with 2 tbsp marinade. Put mushrooms, zucchini and red onion in a bowl and toss with remaining marinade.
3. Heat grill to high. Grill chicken for 5 to 7 min a side or until grill marked and cooked through. Grill mushrooms gill side up for 6 min or until juicy, and zucchini and onions for 4 to 5 min per side or until tender.
4. Slice chicken and vegetables into pieces and place in individual rows on a platter with lettuce, tomatoes and chèvre. Drizzle reserved dressing over lettuce and tomatoes and serve at once.