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1
Marinate the chicken.
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2
Use a whisk to combine the shallots, mustard, salt, juice concentrate, vinegar, olive oil, and black pepper in a nonreactive bowl.
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3
Pour 1 cup of the prepared dressing into another nonreactive bowl and stir in the chili paste to create the marinade.
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4
Chill the remaining dressing until needed.
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5
(The dressing improves if assembled several hours before serving.)
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6
Rinse and pat the chicken dry, and place in a nonreactive dish.
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7
Season the chicken on both sides with black pepper and pour the marinade over the pieces, coating well on both sides.
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8
Cover the dish and refrigerate for up to 24 hours.
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9
Prepare the salad.
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10
Place a doubled sheet of paper towels on a plate and set aside.
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11
Melt the butter in a 10- to 12-inch heavy-bottomed skillet over medium heat and, when hot and bubbling, stir in the nuts.
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12
Cook, stirring constantly, until fragrant and light golden, about 2 minutes.
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13
Pour the nuts onto the prepared plate and shimmy them to remove the excess butter.
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14
Remove the paper, leaving the nuts on the plate, and sprinkle them lightly with salt.
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15
Set the nuts aside.
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16
Take the chicken out of the refrigerator 30 minutes before grilling.
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17
Heat an outdoor gas grill on high or heat a charcoal grill to the gray ash stage.
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18
Alternatively, heat a large stove-top grill-pan until very hot, with your overhead exhaust fan turned on.
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19
When hot, oil the rack to your grill or your grill pan and, after letting the oiled surface heat for a minute or so, lay the marinated chicken pieces on the hot surface (discard the marinade).
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20
Grill the chicken until golden on each side and the meat is cooked through but still succulent, 6 to 10 minutes.
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21
Remove the chicken to a plate and let it rest for 5 minutes, tented loosely with aluminum foil.
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22
Slice the chicken into diagonal strips and sprinkle the pieces lightly with salt.
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23
Place the greens in a large mixing bowl and lightly coat with some of the reserved dressing.
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24
Add the grapes, pears, apples, and half of both the cheese and the toasted nuts.
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25
Toss the mixture gently but thoroughly, then divide the salad among individual serving plates and scatter the remaining cheese and nuts lightly over the top.
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26
Arrange several slices of grilled chicken either on top or around the salad and serve immediately, with any additional dressing passed separately at the table.
