Walnut Chicken Salad With Green Apple Vinaigrette

• 2 skinless boneless chicken breast halves (about 1 pound)
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons mild honey
• 2 tablespoons finely chopped shallot
• 5 tablespoons olive oil
• 1/3 cup finely diced Granny Smith apple
• 1 small head Boston or Bibb lettuce (1/4 pound), leaves separated and left whole
• 1 cup seedless red grapes, halved if desired
• 1/2 cup walnuts (4 ounces),
• 1 celery rib, thinly sliced

1. Bring 2 inches of water with 2 teaspoons salt to a boil in a 2-quart heavy saucepan. Add chicken and poach at a bare simmer, partially covered, until just cooked through, 12 to 14 minutes.
2. While chicken poaches, whisk together lemon juice, honey, and 1/2 teaspoon salt in a bowl until honey and salt have dissolved. Whisk in shallot and oil, then whisk in apple.
3. Divide lettuce, grapes, walnuts, and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remaining vinaigrette.

chicken breast halves, lemon juice, honey, shallot, olive oil, apple, head, red grapes, walnuts, celery

Taken from www.epicurious.com/recipes/food/views/walnut-chicken-salad-with-green-apple-vinaigrette-354174 (may not work)