Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			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
			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. For the grape salad: Prepare the grill for direct grilling. 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. . For 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 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. To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette