Grilled Chicken Chopped Salad with Cilantro Vinaigrette | Club House for Chefs

Ingredients

• Vinaigrette | Serves 8
• 1 cup (250 milliliters) Cilantro, packed, stems and leaves
• 1 tsp (5 milliliters) Frenchs ® Dijon Mustard
• 1 tbsp (15 milliliters) Soy Sauce
• 3 tbsps (45 milliliters) Olive Oil
• 2 tbsps (30 milliliters) Rice Vinegar
• 2 tbsps (30 milliliters) Maple Syrup
• 1/2 tsp (2 milliliters) Club House ® Garlic Powder
• 1/2 tsp (2 milliliters) Club House ® Ginger, Ground
• Spiced Nuts | Serves 8
• 2/3 cup (150 milliliters) Pecans
• 2/3 cup (150 milliliters) Peanuts
• 1/4 cup (60 milliliters) Maple Syrup
• 3 tbsps (45 milliliters) Sugar, divided
• 3/4 tsp (4 milliliters) Salt, divided
• 3/4 tsp (4 milliliters) Club House ® Cayenne Pepper, Ground , divided
• Chicken | Serves 8
• 1 pound (4 Pieces/500 g) Chicken Thighs, skin on
• 1 tbsp (15 milliliters) Vegetable Oil
• To Assemble | Serves 8
• 4 cups (1 liter) Chopped Romaine Hearts
• 4 cups (1 liter) Chopped Kale, stems removed
• 2 Medium Avocados, peeled, pitted and chopped
• 1 cup (250 milliliters) Sweet Potato Chips, plain, coarsely crushed