Cashew nuts are the base for this entree salad's very creamy, very tasty dressing seasoned with a touch of tamari and sweetened with grape juice. This is a Health Starts Here recipe.

Serves 4

• 3/4 pounds boneless, skinless chicken breast
• 1/3 cup raw unsalted cashews
• 6 tablespoons unsweetened white grape juice
• 2 teaspoons reduced-sodium tamari
• 1/2 shallot, chopped
• 1 1/2 tablespoon chopped fresh tarragon or chives
• 1 head Boston lettuce, leaves torn
• 1 head radicchio, chopped
• 1/4 red onion, thinly sliced
• 1 1/2 cup green grapes, halved

1. 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.
2. In a blender, combine cashews, grape juice, tamari and shallot and blend until smooth. Transfer to a small bowl and stir in tarragon. 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.