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.
Place chicken in a bowl and
toss with 2 tbsp marinade. Put
mushrooms, zucchini and red
onion in a bowl and toss with
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.
Slice chicken and vegetables
into pieces and place in invividual
rows on a platter with lettuce,
tomatoes and chèvre. Drizzle
reserved dressing over lettuce
and tomatoes and serve at once.