Apricot preserves and Dijon-style mustard flavor this sophisticated grilled chicken salad.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
Stir together apricot preserves, mustard, vinegar and 1/4 teaspoon each salt and pepper. Remove 2 tablespoons mixture and set aside.
Place chicken on grill over direct heat; brush with apricot sauce. Close cover; cook for about 20 minutes, turning pieces and brushing with additional sauce every 5 minutes. Transfer chicken to indirect heat. Continue to cook, turning once, for about 10 minutes or until internal temperature registers 160° on an instant-read thermometer.
Brush endive and radicchio with 1 tablespoon reserved sauce; place on grill for the last 12 minutes of cook time. Remove from grill and cut into 1-inch pieces. Place pieces in a large bowl and toss with remaining sauce and 1/4 teaspoon each salt and pepper.