Grilled Chicken Salad with Grapes and Almonds

For the vinaigrette:

¼ cup white wine vinegar

2 tbsp Dijon or whole grain mustard

Kosher salt and freshly ground black pepper

⅓ cup extra-virgin olive oil, plus more if needed

For the grape salad:

Canola oil

2 jalapeno chili peppers

Kosher salt and freshly ground black pepper

2 cups green seedless grapes, roughly chopped

2 cups red seedless grapes, roughly chopped

2 to 3 tbsp white wine vinegar

2 to 3 tbsp extra-virgin olive oil

For the chicken:

¾ cup apricot jam

3 tbsp white wine vinegar

4 (6-ounce) boneless, skinless chicken breasts, pounded thin

Canola oil

Salt and freshly ground black pepper

1 tsp dried thyme

1 package baby greens

½ cup sliced almonds, lightly toasted

Prepare the vinaigrette:

Whisk the vinegar, mustard and salt and pepper, to taste, in a bowl. Slowly whisk in the olive oil and until emulsified.

For the grape salad:

Heat the grill to medium hot.

Brush the chilies with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, vinegar and olive oil. Season with salt and pepper. .

Prepare the chicken:

Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.

Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 3 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove and allow to rest 5 minutes. Slice into 4-5 slices, keeping the pieces together.

To serve, divide baby greens among 4 plates; add a chicken cutlet. Add some of the grape salad, and finally the almonds. Drizzle with the vinaigrette.

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Grilled Chicken Salad with Grapes and Almonds