Lemon Chicken Salad 

Total time: 30 minutes
    Lemon marinated chicken and a lemony Honey Mustard Vinaigrette, give this salad a fresh, citrus flavor.  Use any greens that are in season, but I especially like multi-colored Romaine for this.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/4 cup lemon juice
• 2 tbs olive oil
• lettuce - enough for 2 main course salads
• 4oz (120gr) green beans
• 1 small avocado
• 1/2 cup (3oz, 90gr) cherry tomatoes or 1 regular tomato
• 1/2 red, yellow or green bell pepper, 3oz (90gr)
• 4oz (120gr) mushrooms 
• 1/4 cup walnuts
• 2 tbs freshly snipped chives
• 2 tbs freshly snipped basil - lemon basil would be wonderful if you have any
• Honey Mustard Vinaigrette
• 1 1/2 tbs honey
• 1 1/2 tbs course grain mustard
• 1 1/2 tbs lemon juice
• 3 tbs salad olive oil

 Instructions:

• In small bowl whisk together lemon and olive oil.  Pour over chicken and marinate for 15 minutes.
• Prepare lettuce, tear and put into a large salad bowl. 
• Top and tail beans and cut into 1 inch lengths. 
• Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.  Add beans and blanch for 3 minutes. 
• While the beans cook fill a large bowl or pan 3/4 full of cold water.  When the beans are done, drain and dump into the cold water.  Swirl around until cool then drain and set aside.  
• Cut cherry tomatoes in half or slice tomato, then cut slices in half. 
• Slice avocado
• Cut the pepper into matchsticks. 
• Clean and thickly slice mushrooms. 
• Take 2 tbs of the marinade from the chicken and heat in a medium nonstick skillet until sizzling. 
• Add mushrooms and quickly stir-fry for 2 minutes. 
• Remove and set aside.
• Cook chicken breasts on barbecue grill for 10 - 15 minutes, turning once, or until done.  They are done when no longer pink and juices run clear.  Stick a skewer or knife in to test.  
• Or you can sauté them in a nonstick skillet for about the same amount of time.  Remove chicken and slice. 
• Honey Mustard Vinaigrette:
• In small bowl whisk together the honey, mustard and lemon juice. 
• Slowly whisk in oil.  It will be fairly thick - which means you have to toss well to avoid 'over-dressing'.
• To assemble:
• Toss lettuce with some of the vinaigrette. 
• Arrange mushrooms in the center with chicken slices around the mushrooms, then the green beans, tomatoes, pepper and avocado around the chicken. 
• Sprinkle walnuts, chives and basil over all. 
• Drizzle with a bit of the vinaigrette and serve, with the remaining vinaigrette on the side.