Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad

Ingredients

• 0.5 cup skin-on almonds lightly toasted sliced for serving
• 0.8 cup apricot preserves 
• 4 servings canola oil 
• 3  fresno chiles 
• 1 tablespoon dijon mustard 
• 0.3 cup thyme leaves fresh roughly chopped
• 2 cups grapes green seedless roughly chopped
• 0.3 cup olive oil extra-virgin plus more if needed
• 2 tablespoons olive oil extra-virgin
• 2 cups grapes red seedless roughly chopped
• 4 servings salt and pepper black freshly ground
• 24 ounce chicken breasts boneless skinless thin
• 0.3 cup chardonnay vinegar 
• 2 tablespoons chardonnay vinegar 
• 3 tablespoons chardonnay vinegar 
• 1 bunch watercress for serving
• 1 tablespoon grain mustard whole

Equipment

• bowl
• whisk
• grill

Directions

1. Watch how to make this recipe.
2. Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
3. For the grape salad: Prepare the grill for direct grilling.
4. Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides.
5. Remove to a bowl, cover and let steam for 15 minutes.
6. Remove the skins and coarsely chop.
7. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
8. Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
9. Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes.
10. Remove to a serving platter.
11. To serve, top with the grape salad, then the watercress and finally the almonds.
12. Drizzle with the vinaigrette.