California Pizza Kitchen® Waldorf Salad

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Grilled chicken:
1 1/3 tablespoons olive oil
1 1/2 teaspoons minced fresh garlic
2 teaspoons soy sauce
2 teaspoons kosher salt
4 boneless skinless chicken breast halves (5 ounces each)

6 cups mixed baby greens
1/2 cup red seedless grapes-halved
1 granny smith apples-diced
1/2 cup celery-diced
1/2 cup candied walnuts
1 tablespoon gorgonzola-crumbled

Dijon Balsamic Vinaigrette
1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated

Candied Walnuts
1/2 Pound walnuts, about 1 3/4 cups
1 egg white
1/3 Cup sugar

Candied Walnuts:
Preheat oven to 350º.
Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350º degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.

Dijon Balsamic Vinaigrette:
Whisk together vinegar, mustard, garlic, pepper, and salt. Whisking continously, slowly pour in the olive oil. Cover and refrigerate until ready to use.

For the Chicken:
In mixing bowl, stir together the olive oil, garlic, soy sauce and salt. Turn chicken breasts in this marinade and leave to marinate at room temperature about 15 minutes.

Preheat broiler, stovetop grill or outdoor grill. If using broiler, set rack in center of oven.

Broil or grill chicken breasts until cooked through, about 5 to 6 minutes per side. Remove from heat and cool slightly then cut into ¼ -inch cubes. Cover with plastic wrap and refrigerate until ready to use.

For the Salad:
Wash and dry greens. In a large mixing bowl toss together the greens, grapes, apples, candied walnuts, diced chicken breats and dressing.

Transfer the salad to chilled serving plates, dividing equally between 4 plates.