Grilled Chicken Salad With Apricot Glaze, Homemade Mustard Vinaigrette And Grape Salad

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1/4 cup chardonnay vinegar

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil, plus more if needed

3 Fresno chiles

Canola oil

2 cups green seedless grapes, roughly chopped

2 cups red seedless grapes, roughly chopped

2 to 3 tablespoons chardonnay vinegar

2 to 3 tablespoons extra-virgin olive oil

3/4 cup apricot jam

3 tablespoons chardonnay vinegar

4 (6-ounce) boneless, skinless chicken breasts, pounded thin

1/4 cup roughly chopped fresh thyme

1 bunch watercress, for serving

1/2 cup sliced skin-on almonds, lightly toasted, for serving

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