Napa Valley Chicken Salad

• 5 oz Chicken Breast marinated
• Marinade:
• 1 oz California Merlot
• 1 ea lime zest and juice
• 1 tsp cracked black pepper
• 1 tbsp grapeseed oil
• 1 tsp kosher salt
• 1/2 tsp vanilla extract
• 3 oz Smoked goat cheese
• 4 oz red seedless grapes
• 2 oz grape tomatoes yellow if available
• 2 oz Bulls blood or baby red radicchio
• 2 oz red leaf lettuce thin ribbon cut
• 2 oz green leaf lettuce thin ribbon cut
• 2 oz baby frissee hand torn
• 4 oz romaine leetuce thin ribbon cut
• corn tortilla chiffonade fried crisp
• wonton chiffonade fried crisp
• Merlot Dressing
• 1 tsp dijon mustard
• 1 ea fresno or red jalapeno stem and seeds removed
• 1 oz soy sauce
• 2 oz fine California merlot
• 2 oz grapeseed oil
• salt and fresh ground pepper to taste

1. Mix marinade ingredients and add chicken. Allow to marinate for 4-24 hours. Char-broil until cooked thru then slice, cross grain, into thin strips.
2. Mix all dressing ingredients except oil well then drizzle oil slowly while mixing to incorporate, set aside in cooler to bloom.
3. Slice grapes in half
4. Slice grape tomatoes in half
5. Mix greens, grapes, and tomatoes with dressing place in bowl and top with remaining ingredients

chicken, marinade, merlot, lime zest, black pepper, grapeseed oil, kosher salt, vanilla, goat cheese, grapes, tomatoes, baby red radicchio, thin, thin, romaine leetuce thin, corn tortilla chiffonade, wonton chiffonade, merlot dressing, mustard, soy sauce, california merlot, grapeseed oil, salt

Taken from www.epicurious.com/recipes/member/views/napa-valley-chicken-salad-1206086 (may not work)