Ingredients Instructions

Dressing

1/4 cups fresh lime juice 3 tablespoons honey 2 tablespoons minced shallot 1 tablespoons Dijon mustard 1 teaspoons minced fresh rosemary leaves 1 teaspoons kosher salt 1/2 teaspoons freshly ground black pepper 1/3 cups extra-virgin olive oil

 

3 boneless, skinless chicken breast halves, each about 6 ounces 1 medium red onion, cut crosswise into ⅓-inch slices 1 romaine lettuce heart, cut crosswise into ½-inch strips 2 small red apples, cut into ¼-inch slices 1 cups seedless green grapes 1/2 cups cashews 1/2 cups diced cheddar cheese

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1. In a small bowl whisk the dressing ingredients, except the oil. Slowly whisk in the oil to make a smooth dressing.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
3. Prepare the grill for cooking over medium heat (400°F) .
4. Place the chicken breasts in a large bowl and add ¼ cup of the dressing; turn to coat. Allow the chicken to marinate at room temperature for 15 to 30 minutes before grilling. Spoon 2 tablespoons of the dressing over the onion slices and gently turn to coat evenly.
5. Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Grill the onion slices with the chicken over direct medium heat until charred in spots and tender, about 8 minutes, turning once. Remove the chicken and the onions from the grill and let the chicken rest for 3 to 5 minutes. Allow to cool completely.
6. Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , 8 to 12 minutes, turning once or twice. Grill the onion slices with the chicken over direct medium heat until charred in spots and tender, about 8 minutes, turning once. Remove the chicken and the onions from the grill and let the chicken rest for 3 to 5 minutes. Allow to cool completely.
7. Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until the chicken registers 165°F , 8 to 12 minutes, turning once or twice. Grill the onion slices with the chicken over medium heat until charred in spots and tender, about 8 minutes, turning once. Remove the chicken and the onions from the grill and let the chicken rest for 3 to 5 minutes. Allow to cool completely.
8. Combine the remaining ingredients in a large serving bowl. Cut the chicken into thin strips and roughly chop the onions. Add the chicken and onions to the bowl. Add enough of the remaining dressing to coat the ingredients lightly (you may not need all of it). Mix well and serve.