|10 min||20 min||2|
|2 1/2 tsp||Red wine vinegar (for vinaigrette)|
|2 1/2 tsp||Dijon mustard (country; for vinaigrette)|
|1/3 tsp||Thyme, fresh (chopped; for vinaigrette)|
|1/8 tsp||Kosher salt (for vinaigrette)|
|1/8 tsp||Black pepper (freshly ground; for vinaigrette)|
|2 1/2 tbsp||Extra virgin olive oil (for vinaigrette)|
|2 breast||Chicken breast, boneless, skinless (cooked & chopped)|
|1 cup||Red grape (halved)|
|1/8 cup||Walnuts (roughly chopped)|
|1/8 cup||Asiago cheese, President's Choice (shaved with vegetable peeler)|
|2 cup||Baby spinach (roughly torn)|
For Mustard-Thyme Vinaigrette: In small bowl, whisk together vinegar, mustard, thyme, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
Bake chicken at 350°F for 20 minutes or boil it in water for 10 minutes, until cooked throughout.