Salad:
1 1/2 tablespoons olive oil
1- 1 1/4 pounds boneless, skinless chicken breast, cut into strips
8-10 cups mesclun, preferably spicy
1 yellow tomato, cut into wedges
1 red bell pepper, cut into strips
1 cup grapes of your choice
Vinaigrette:
1 1/2 tablespoons olive oil
6 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped, lightly toasted pecans, pine nuts, or walnuts
1. In a large skillet over medium-high heat, warm 1 1/2 tablespoons olive oil. Add chicken; cook for 8-10 minutes, turning several times, until golden and cooked through.
2. Place mesclun, tomato, pepper, and grapes in a large bowl.
3. Whisk vinaigrette ingredients in a small bowl.
4. Add chicken to salad and toss. Pour vinaigrette over salad, and toss until well coated. Sprinkle with nuts. Divide evenly among four plates.