Balsamic-Herb Chicken Salad With Grapes And Cheese

• 1 lb. boneless, skinless chicken breast meat, cut into 1/2" cubes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup balsamic vinegar - flavored balsamics work nicely as well.
• 2 tablespoons coarsely ground mustard, such as a stone ground Dijon
• 1 tablespoon light brown sugar
• 4 tablespoons extra virgin olive oil
• 4 cloves of garlic, minced
• 1 teaspoon fresh thyme leaves or julienned basil leaves
• 6 ounces arugula, washed and dried
• 1 cup red grapes, washed and cut into halves
• 1/2 cup crumbled Feta or Goat Cheese; can use herbed if desired.

1. Pat the chicken pieces dry and then sprinkle with the salt and pepper. Mix the balsamic, mustard and sugar together in a small bowl until the sugar is dissolved; set aside. Divide the arugula between 2 large plates or bowls.
2. Heat oil in a 10 or 12" heavy saute pan over moderately high heat until hot but not smoking, about 2 minutes. Cook the prepared chicken until lightly browned, 1-2 minutes. Add garlic and thyme or basil and cook one minute. Pour in the vinegar mixture and cook until thick and glossy, about one minute. Remove pan from heat, check seasoning and add more salt and pepper, if desired.
3. Top arranged greens with the chicken and warm sauce. Sprinkle with grapes and cheese and serve.

chicken breast meat, kosher salt, freshly ground pepper, balsamic vinegar, ground mustard, light brown sugar, extra virgin olive oil, garlic, thyme, arugula, red grapes

Taken from www.epicurious.com/recipes/member/views/balsamic-herb-chicken-salad-with-grapes-and-cheese-1209611 (may not work)