Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        chicken -- halved down middle
                        (thigh bone and second wing joint
                        -- removed)
                        salt -- to taste
                        freshly ground black pepper -- to taste
                        oil
     1/4  cup           rice wine vinegar
     1/2  cup           olive oil
   1      tablespoon    diced shallots
   1      cup           cleaned watercress
   2      cups          cleaned spinach leaves
     1/2  pound         red grapes
                        (broken into 4 small bunches)
     1/4  pound         smoked cheese - -- (gouda), cut in 6
                        -- long wedges
     1/4  cup           mango chutney

Preparation:

Preheat grill to medium high. Season and oil the chicken. Place the chicken on the grill, skin side down, and grill for 5 minutes. Turn over and grill for 5 minutes. You may need to finish cooking the chicken in the oven. Remove the cooked chicken from the grill and cool. You want the chicken cold for the salad. In a small bowl, mix together the vinegar, oil, shallots, and salt and pepper. Toss the greens in this dressing and place on two salad plates. Position the chicken on top of the greens, and arrange the grapes, cheese, and chutney around the plate in a pretty manner. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse