Preheat the oven to 450 degrees F (230 degrees C).
Red Seedless Grapes (1 cup)
on a baking sheet and drizzle with the
Extra-Virgin Olive Oil (1 tsp)
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
Fresh Basil Leaves (6)
Garlic (1 clove)
Red Wine Vinegar (2 Tbsp)
Extra-Virgin Olive Oil (2 Tbsp)
Honey (1/2 tsp)
Kosher Salt and Freshly Ground Black Pepper (to taste)
in a small food processor or blender. Add a pinch of salt and pepper and process until smooth. If you don’t have a small processor/blender, you can grate the garlic, mince the shallot, and whisk it with the other ingredients for the dressing except the basil. Simply chop the basil and toss it with the lettuce.
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 (1/4 cup)
Pistachios (3 Tbsp)
. Drizzle each salad generously with the desired amount of dressing.