Provence Style Chicken with Walnut Salad

4 boneless skinless chicken breast fillets
3 tablespoons light olive oil
2 tablespoons lemonade concentrate or lemon juice
1 tablespoon Champagne vinegar or use regular red wine vineger
2 tablespoons herbs de Provence
a drop of red food color
1 tablespoon citrus herb seasoning

In a small bowl mix together remaining ingredients. Pour marinade mixture into large zip-top bag and add chicken. Squeeze out air and place in refrigerator 1 to 2 hours.
Set up indoor grill for direct grilling over medium heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes. Place chicken on hot oiled grill and cook 2 to 3 minutes per side until you get beautiful grill marks and the trick to get grill mark is not to touch it for a minute. Now preheat the oven to 375 F and put the chicken in it to cook further for another 20 min.
Serve it with salad, excellent side dish for Swedish apple walnut salad.

Apple Walnut Salad
1 cup whole walnut halves
1 heart celery with greens, wiped clean and chopped
1/2 red onion, thinly sliced
1 cup red seedless grapes, split
2 Gala apples, seeded and chopped
1 lemon, juiced
3 tablespoons honey, eyeball it
2 tablespoons apple cider vinegar
1/2 teaspoon ground cardamom, eyeball it
2 tablespoons fresh dill, finely chopped
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil, eyeball it
2 to 3 tablespoons cream, eyeball it Salt and pepper
1 head Bibb lettuce or butter lettuce

Toast nuts in a small skillet over moderate heat in a small pan until aroma develops and nuts crisp a bit, 5 to 6 minutes. Set aside to cool.

Combine walnuts, celery, onion, grapes and apples in a medium bowl. Whisk lemon juice, honey, vinegar, cardamom, dill and mustead, then whisk in extra-virgin olive oil in a slow stream. When oil becomes incorporated stream in cream, then season the dressing with salt and pepper, to taste.
Dress salad and adjust salt and pepper, to taste. Use 2 large lettuce leaves per serving to form a bed for the salad.