Grilled Chicken Salad with Goat Cheese and Dried Cherries

Place chicken in a large ziplock plastic bag. Whisk together vinegar, lemon juice, oil, sugar, mustard, salt, pepper and garlic in a bowl until combined; pour over chicken in bag. Add thyme and rosemary, seal bag, and massage the mixture to coat chicken. Refrigerate at least 1 hour or up to 4 hours. Remove chicken from bag, and discard marinade. Preheat grill to medium-high (400° to 450°). Place chicken on oiled grill grates; grill, covered (or cook chicken on the stove in an oiled grill-pan over medium-high), until a thermometer inserted into thickest portion of meat registers 165° and juices run clear, 6 to 8 minutes per side. Transfer chicken to a plate; let rest 5 minutes. Slice crosswise into 1/2-inch-thick slices, and set aside.

Place all ingredients in a jar with a tight-fitting lid, and shake well until smooth and combined, about 1 minute.

Divide kale, apple, cheese, onion and cherries evenly among 4 plates. Top evenly with Grilled Chicken and drizzle with Honey-Mustard Vinaigrette.