Do Ahead - Make the Vinaigrette and Easy Pesto

For the Vinaigrette

• 5 tablespoon red-wine vinegar
• 2 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 garlic cloves minced
• ½ teaspoon sugar
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ cup extra-virgin olive oil

For the Pesto

• pesto sauce click the link for the easy recipe

For the Cucumber Carrot Salad

• 2 medium cucumbers peeled, halved and seeds removed with spoon
• ½ cup carrots julienned (packaged 'match stick' carrots work well)
• 2 tablespoon Dill fresh, chopped
• 1 teaspoon kosher salt
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoon extra-virgin olive oil

For the Chickpea Salad

• 1 15 oz cans chickpeas rinsed and drained
• ¼ cup red onion finely chopped
• 1 tablespoon fresh mint chopped

For the Grilled Asparagus, Mushrooms, and Chicken

• 2 lbs chicken thighs skinless, boneless
• olive oil
• salt and pepper
• 1 bunch asparagus ends trimmed and thick part peeled
• 8 oz button mushrooms halved, or quartered
• ½ cup pesto click for recipe, or use quality store brand

For the Tomato Salad and Lettuce Salad

• 2 medium ripe tomatoes cut into ½-inch wedges
• ¼ cup basil fresh, chopped
• 2 cups green leaf lettuce thinly sliced