Ingredients

• 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.

Instructions

1. For the grilled grapes: Drizzle the bunched grapes with the olive oil, turning to coat. 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. When cool enough to handle, remove the grapes from the stems and set aside.
2. For the dressing: Meanwhile, in a large bowl, whisk together the honey, Dijon mustard and lemon juice. Continue to whisk while slowly streaming in the olive oil. Season with salt and pepper.
3. For the salad: Add the celery and chicken to the bowl with the dressing. Core, halve, then slice the apple into 1/4-inch slices, and add to the bowl. Add the walnuts and cooled grapes to the bowl and toss to coat everything with the dressing.
4. To serve, line a salad plate with the lettuce leaves. Spoon a quarter of the chicken salad over the top of each leaf. Serve immediately.