Heat Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Cook chicken for about 5 minutes on each side or until chicken is completely cooked: 165°F.
Transfer chicken to a cutting board to rest. Shred or dice.
Whisk together mayonnaise and Cranberry Poppy Seed Vinaigrette.
Toss chicken with dressing, grapes, celery, and sliced almonds. Season with salt and pepper if desired. Refrigerate until chilled.
Serve chicken salad on whole wheat bread with arugula.
