Chicken and Grape Salad

Ingredients:

3/4 pound boneless, skinless chicken breast

1/3 cup raw unsalted peanuts

6 tablespoons unsweetened white grape juice

2 teaspoons reduced-sodium tamari

1/2 shallot, chopped

1 1/2 tablespoons chopped fresh tarragon or chives

1 head Boston lettuce, leaves torn

1 head radicchio, chopped

1/4 red onion, thinly sliced

1 1/2 cups green grapes, halved

Instructions:

ONE: Put chicken in a small saucepan and cover with cold water. Bring to a boil, lower heat and simmer until the chicken is just cooked through, 15 to 20 minutes. Drain (reserve the cooking liquid for another use if you like) and cool.

TWO: In a blender, combine peanuts, grape juice, tamari and shallot and blend until smooth. Transfer to a small bowl and stir in tarragon.

THree: In a large bowl, combine lettuce, radicchio and onion and toss with about 2/3 of the dressing. Mound the mixture on a platter and top with the grapes. Dice the chicken, sprinkle it over the salad, and drizzle with the remaining dressing.