Grilled Black Pepper Chicken Salad

• 2 Chicken Breasts, Skinless & Boneless
• Canola Or Olive Oil, For Brushing On Chicken
• 1 cup Cashews
• 1 Apple, Gala Or Granny Smith Work Well, Cored And Diced
• 1 cup Grapes, Firm, Cut In Half
• 1/4 cups Mayonnaise, Up Do Double This Amount, To Taste
• Parisian Herb, Or Your Favorite Fresh Herbs, Chopped
• Salt And Pepper, to taste

1. Preheat oven to 400 F.
2. Prepare your grill/coals for grilling over medium high heat. Pat chicken breasts dry with a paper towel.
3. Brush chicken breasts with canola or olive oil. Sprinkle the chicken breasts with ground black pepper, to taste. Sprinkle the chicken breasts lightly with kosher salt, to taste.
4. When coals are ready, place chicken breasts on the grill over the hot coals and cook, turning every 3-4 minutes and cooking for approximately 15-20 minutes or until juices run clear. Then take the chicken off the grill onto a clean plate and let it rest for 5 minutes. After 5 minutes, cut the chicken into bite-size pieces.
5. While chicken is cooking, place cashews on a baking sheet and cook them in the heated oven for 5-10 minutes until fragrant and darker gold in color. Watch closely so they don't burn, then take the cashews out of the oven and let them cool.
6. In a medium bowl, place all ingredients and gently mix until well combined.
7. Serve on a bed of lettuce, as a sandwich or as a dip. Enjoy!

chicken breasts, olive oil, cashews, apple, grapes, ubc, parisian herb, salt

Taken from tastykitchen.com/recipes/salads/grilled-black-pepper-chicken-salad/ (may not work)