Mix yogurt, dijon, thyme and pepper and divide into two portions. Place chicken strips in one bowl and mushrooms in another. Pour half of the yogurt into each bowl. Mix and set aside refrigerated 10 minutes.

Skewer the chicken and the mushrooms (separate to prevent cross contamination) into metal or wooden skewers.

Broil or grill the chicken kabobs during 10 minutes, 5 minutes per side.

Bake in a 475F oven for 10 minutes or cook in a grill pan with a heavy cover, over medium heat for 3 minutes per side.

Cook in a pan over medium heat, covered for 4 minutes, turn, cover and cook 3 to 5 minutes more or until fully cooked in the center. Serve chicken pieces over lettuce, place mushrooms on the side and serve with dressing.