To make the cashew & avocado “mayo” dressing: Soak the Raw Cashews (1 cup) in a bowl of water overnight.
Keep the stems on and pat dry the Red Seedless Grapes (2 cup).
Drain the cashews and place them in the bowl of a food processor. Add Avocado (1 1/2), Garlic (1 clove), Lemon (2 tablespoon), Coarse Sea Salt (1 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Process 15 to 20 seconds until it turns into a paste.
Pour in the Unsweetened Almond Milk (1/2 cup) through the tube and process until it reaches to the consistency of mayonnaise.
To make the salad: Place the Kale (2 bunch) and Curly Lettuce (1 bunch) in a large salad bowl.
Pour the mayo dressing over, and mix until all leaves covered with the dressing.
Cover with plastic wrap, let it marinade in the fridge while you are getting the other ingredients ready, 20 to 30 minutes.
Heat Extra-Virgin Olive Oil (2 tablespoon) in a small skillet over medium heat. When hot, add the grape clusters. Toss gently to make sure that grapes are covered with the oil. You do not want them to stick to the pan.
Cook while turning the grapes every so often, until they start bursting, 8 to 10 minutes.
Let the grapes cool for 5 minutes before removing the grapes from their stems.
To assemble the salad: Place the grapes, Celery (3 stalk), Fuji Apple (1), Roasted Chicken Breast (2 slice), and Walnut (1 cup) into the salad. Gently toss to make sure that they are equally distributed throughout the salad.
Drizzle with Extra-Virgin Olive Oil (1 tablespoon) and Lemon Juice (1 tablespoon). Taste for seasoning and add more if necessary.