Chicken Kale Salad with Roasted Grapes

Preheat oven to 350ºF. Spray a wire rack and place in a pan to catch the drippings.

Arrange grapes on the rack in a single layer and bake for 1 hour and 15 minutes, or until shriveled. Cool on wire rack.

Meanwhile, combine oil and rosemary in a small microwave-safe container. Microwave for 40 seconds. Let cool for about 20 minutes then strain through a sieve; discard solids.

Place kale in a large bowl, message kale with hands until tender. Add strained oil, vinegar, and salt; toss to coat. Add roasted grapes, chicken, lemon juice, green onions, and celery; toss. Top with cheese.