Fruity Chicken Salad with Toasted Walnuts and White Grape Juice Vinaigrette

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Vinaigrette: ½ c white grape juice ¼ c apple cider vinegar ¼ c grape seed oil(or olive oil) juice of one lemon 1 teaspoon honey ½ teaspoon salt ⅛ teaspoon ground black pepper ¼ teaspoon ground ginger(or ½t fresh grated) CHICKEN: 1 lb boneless skinless chicken tenders 4 Tbsp white grape vinaigrette(above) SALAD 8 c mixed salad greens of your choice, chopped or torn 1 med, carrot, grated 1 stalk celery, chopped 1 c grape tomatoes, halved 1 c grapes, halved 1 c diced apple ¼ c thinly sliced onion ¼ c chopped walnuts, toasted 2 Tbsp fresh mint chiffonade(thin ribbons)

For vinaigrette-combine all ingredients and whisk thoroughly or shake in a jar with tight-fitting lid. For chicken-Marinate chicken in 4T of the vinaigrette, for 30 min. Saute in med. skillet with small amount of additional grapeseed oil until no longer pink, 5-7 minutes. Remove from heat and cut chicken into bite sized pieces. For salad-Combine greens, carrot, celery, tomatoes, grapes, apples and onion and toss. Divide evenly between 4 plates. Top evenly with chicken and sprinkle with mint and toasted nuts. Drizzle with the vinaigrette.