Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad

Total Time:	45 min
Prep Time:	15 min
Inactive:	15 min
Cook Time:	15 min
Serves:	4
Level:	Intermediate

Ingredients

Vinaigrette:

• 1/4 cup chardonnay vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil, plus more if needed

Grape Salad:

• 3 Fresno chiles
• Canola oil
• Salt and freshly ground black pepper
• 2 cups green seedless grapes, roughly chopped
• 2 cups red seedless grapes, roughly chopped
• 2 to 3 tablespoons chardonnay vinegar
• 2 to 3 tablespoons extra-virgin olive oil

Chicken:

• 3/4 cup apricot jam
• 3 tablespoons chardonnay vinegar
• 4 (6-ounce) boneless, skinless chicken breasts, pounded thin
• Canola oil
• Salt and freshly ground black pepper
• 1/4 cup roughly chopped fresh thyme
• 1 bunch watercress, for serving
• 1/2 cup sliced skin-on almonds, lightly toasted, for serving

Directions

1. For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
2. For the grape salad: Prepare the grill for direct grilling.
3. Brush the chiles 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, chardonnay vinegar and olive oil. Season with salt and pepper.
4. For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
5. Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
6. To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.