BALSAMIC CHICKEN SALAD

FOR THE BALSAMIC MUSTARD DRESSING:
1/8 cup walnut oil
1/8 cup light salad oil
1/4 cup balsamic vinegar
1 tablespoon Dijon-style mustard
1/4 teaspoon seasoned salt
1/4 teaspoon sugar
1/8 teaspoon ground pepper
FOR THE SALAD:
12 ounces boneless, skinless chicken breast
2 eating apples, cored and thinly sliced
1 large sweet or red onion, sliced
2 quarts mixed young salad greens
2 cups seedless grapes*
2 tablespoons sliced basil

TO PREPARE DRESSING:
Combine all ingredients and mix well.

TO PREPARE THE CHICKEN:
Pour 4 tablespoons dressing into a small bowl. Add chicken, apple and onion slices; toss to coat. Marinate for 30 minutes before grilling.

Drain marinade. Grill chicken over medium-high heat 12-15 minutes or until juices run clear, turning when first side is browned. Grill onion and apple slices 3-5 minutes per side.

TO PREPARE THE SALAD:
Toss salad greens, grapes, grilled onion and apple, basil and remaining dressing.

Slice chicken 1/4- to 1/2-inch thick and arrange over tossed green mixture.

*If serving to children, cut grapes in half.

Serves 4
Adapted from source: California Table Grape Commission and U.S. Apple Association