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Ingredients:

2 each Chicken breast, 8 oz. each
as needed Chef Larry's Asian Spice (recipe follows)
12 oz. Petite salad greens or Spring lettuce mix
1/2 cup Cucumber slices, seeded, peeled
1/2 cup Baby grape tomatoes, halved
1/2 cup Red seedless grapes, halved
1 tsp. Cilantro leaves, minced
1 cup Toasted bread croutons
1/4 cup Macadamia nuts, toasted, chopped
1 tsp. Chives, minced
12 each Fresh oranges, segments
For the Roasted Chile Vinaigrette:
1 each Anaheim or California chile, small, fire roasted
1 each Poblano chile, small, fire roasted
1 each Red pepper, small, fire roasted
1 each Shallot, minced
1 each Garlic clove, minced
2 tsp. Basil leaves, fresh, minced
2 tsp. Cilantro, minced
3/4 cup Olive oil
1/4 cup Balsamic vinegar
1/8 cup Rice wine vinegar
2 tsp. Sugar
to taste Salt
to taste Fresh ground black pepper

Method:
Preheat grill or BBQ. Prepare roasted chile vinaigrette by placing roasted chiles, shallot, garlic, herbs, vinegars and sugar in a blender. Puree until smooth. Add olive oil in a slow steady stream while mixing. Season with salt and pepper, reserve. Season chicken breasts with Chef Larry's Asian Spice. Place on grill and cook until done. Cool and dice. Place diced chicken breast, cucumber slices, tomatoes, grapes, cilantro, chives and croutons in a mixing bowl. Season with salt and pepper. Add enough Roasted Chile Vinaigrette to lightly coat ingredients and toss. Portion dressed salad in the center of the serving plates. Garnish with orange segments. Sprinkle with chopped Macadamia nuts.

Makes 4 servings