Grilled Chicken Summer Salad

Name: Grilled Chicken Summer Salad
Ingredients: 5 tablespoons red-wine vinegar; 1 tablespoon plus 2 teaspoon fresh lemon juice; 1 tablespoon Dijon mustard; 2 small garlic cloves, minced; 3/4 teaspoon sugar; 3/4 cup extra-virgin olive oil; 1/4 cup chopped chives; 4 cups water; 1/3 cup kosher salt; 2 tablespoons sugar; 4 garlic cloves, smashed; 1 teaspoon black peppercorns; 1 bunch radishes; 4 Persian cucumbers or 1 seedless cucumber; 1/2 cup packed flat-leaf parsley leaves; 1 (15-to 19-ounces) can chickpeas, rinsed and drained; 1/4 cup finely chopped red onion; 1 tablespoon chopped mint; 1 pound haricorts verts or other green beans; 1/2 cup whole almonds with skin, toasted and coarsely chopped; 3/4 pound fresh cremini mushrooms, halved; 3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved; 2 pounds skinless boneless chicken thighs; 1/3 cup basil pesto; 2 medium tomatoes, cut into 1/2-inch-thick wedges; 1/4 cup thinly sliced basil; 4 cups thinly sliced romaine, Bibb, and/or Boston lettuce; Equipment: a perforated grill sheet