Salad with Chicken, Roasted Grapes and Manchego

Place the Red Seedless Grapes (1 cup) on a baking sheet and drizzle with the Extra-Virgin Olive Oil (1 tsp) . Add Kosher Salt (1 pinch) and a little Freshly Ground Black Pepper (to taste) and toss to coat. Roast for 15 minutes, tossing halfway through the cooking time, until the grapes have softened and the skins are lightly browned in spots. Let cool slightly.

Meanwhile, make the dressing. Place the Shallot (1) , Fresh Basil Leaves (6) Garlic (1 clove) , Red Wine Vinegar (2 Tbsp) , Extra-Virgin Olive Oil (2 Tbsp) , Honey (1/2 tsp) , Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) in a small food processor or blender and process until smooth.

Place the Boston Lettuce (4 cups) in a mixing bowl. Add the Roasted Chicken (1 cup) , roasted grapes, and Celery (1 stalk) , and toss gently to combine. Dive the mixture between to large plates or bowls. Top each salad with Manchego Cheese (4 Tbsp) and Pistachios (3 Tbsp) . Drizzle each salad generously with the desired amount of dressing.