Grilled Grapes and Chicken Salad

• 8 ounces red grapes, broken into small bunches
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/2 lemon, juiced
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 stalks celery with leaves, sliced into 1/3-inch pieces
• 2 grilled chicken breast halves, thinly sliced crosswise
• 1 Granny Smith apple
• 1/2 cup lightly toasted walnut halves or pieces
• 4 Bibb lettuce leaves, for serving
• Prepare a grill for medium-high heat.

1. For the grilled grapes: Drizzle the bunched grapes with the olive oil, turning to coat.
2. Place in a grill basket on the grill and cook, gently turning to cook evenly, until the grapes are slightly soft and beginning to char and burst, 3 to 4 minutes.
3. When cool enough to handle, remove the grapes from the stems and set aside.
4. For the dressing: Meanwhile, in a large bowl, whisk together the honey, Dijon mustard and lemon juice.
5. Continue to whisk while slowly streaming in the olive oil.
6. Season with salt and pepper.
7. For the salad: Add the celery and chicken to the bowl with the dressing.
8. Core, halve, then slice the apple into 1/4-inch slices, and add to the bowl.
9. Add the walnuts and cooled grapes to the bowl and toss to coat everything with the dressing.
10. To serve, line a salad plate with the lettuce leaves.
11. Spoon a quarter of the chicken salad over the top of each leaf.
12. Serve immediately.

red grapes, olive oil, honey, mustard, lemon, extravirgin olive oil, kosher salt, stalks celery, chicken, apple, walnut halves, grill

Taken from www.foodnetwork.com/recipes/grilled-grapes-and-chicken-salad.html (may not work)