GRAPE AND BLUE CHEESE SALAD WITH CHICKEN

2 small heads Boston lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
small blue cheese wedge, sliced thin
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
salt and pepper
2 chicken breasts, cooked and sliced thin

In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.

In a small bowl, whisk together the lemon juice, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the salad and chicken among individual plates. Serve with the vinaigrette.

adapted from a recipe by:
Kate Merker
Real Simple, AUGUST 2007