Chicken And Roasted Grape Salad

• 3 cups seedless red grapes
• Cooking spray
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons finely chopped rosemary
• 6 cups cut prewashed kale, stemmed
• 2 tablespoons white wine vinegar
• 1/4 teaspoon coarse sea salt
• 4 cups shredded skinless, boneless rotisserie chicken breast
• 2 teaspoons fresh lemon juice
• 4 green onions, thinly sliced
• 2 celery stalks, thinly diagonally sliced
• 2 ounces Manchego cheese, shaved

1. Preheat oven to 325u0b0.
2. Arrange grapes in a single layer on a wire rack set in a jelly-roll pan coated with cooking spray. Bake at 325u0b0 for 1 hour and 15 minutes or until slightly shriveled. Cool on wire rack.
3. While grapes bake, combine oil and rosemary in a small microwave-safe dish; microwave at HIGH 40 seconds. Remove from microwave, and let stand 20 minutes. Strain through a sieve into a bowl; discard solids.
4. Place kale in a large bowl; massage kale with hands until tender and dark green. Add strained oil, vinegar, and salt; toss to coat. Add roasted grapes, chicken, lemon juice, green onions, and celery; toss. Top with cheese.

seedless red grapes, cooking spray, extravirgin olive oil, rosemary, white wine vinegar, coarse sea salt, shredded skinless, lemon juice, green onions, celery stalks, manchego cheese

Taken from www.myrecipes.com/recipe/chicken-roasted-grape-salad (may not work)