1. Preheat oven to 350° F. Place chicken thighs in a baking dish just large enough to hold them. Season with salt and pepper and bake for 30 minutes, or until chicken is cooked through. Remove from oven and allow to cool for 10 minutes before cutting into ½-inch cubes.

2. While the chicken cooks, prepare the apple, grapes, and celery. Combine them in a large bowl with ¼ cup mayonnaise and vinegar and stir until evenly dressed. Let rest in the refrigerator until the chicken is cut into cubes.

3. About 5 minutes before the chicken is done, spread the nuts on a baking sheet. Place in oven with the chicken and toast until lightly browned, about 5 minutes. Transfer to a plate to cool.

4. Once the chicken is cubed, combine with the rest of the salad and stir until evenly dressed. Add the extra mayonnaise if a creamier dressing is desired. Season with salt and pepper to taste. Serve immediately on individual lettuce leaves or chill in the fridge for up to 24 hours. Top with nuts right before serving to retain their crunchy texture. 

1. Combine all sauce ingredients (except arrowroot and vitamin E softgel) in a small saucepan and bring to a boil. Reduce heat to maintain a simmer and cook for 5 minutes. Pour the sauce into a large bowl, carefully pierce one end of the vitamin E softgel with a pin or sharp knife and squeeze the contents into the marinade. Mix thoroughly to incorporate and then transfer to the refrigerator to cool for 5 minutes.

2. Prep the chicken and vegetables while the sauce cooks and cools. Pour about 1/3 of the sauce into another bowl and add the chicken, stir to coat. Add the vegetables to the remaining sauce and stir to coat. Marinate for at least 30 minutes, or up to four hours in the refrigerator, stirring occasionally. Soak the skewers in warm water for 20 minutes before threading.  

3. Preheat grill to 350° F. 

4. Thread a mix of chicken, vegetables, and pineapple (two chunks at a time) onto each skewer. Don’t overcrowd, and leave at least one inch of space at both ends of the skewers. Reserve the marinade from the vegetables. 

5. Brush the grill grates clean and use a paper towel to oil the grill grates with olive oil or coconut oil. Grill the kabobs with the lid down, turning every 5 minutes, for about 20 minutes, or until the chicken is cooked through and the vegetables are tender. 

6. While the kabobs grill, heat the reserved marinade in a small saucepan over medium heat until simmering. Mix a small amount of the sauce with the arrowroot powder until no lumps remain. Add the arrowroot slurry to the sauce while stirring, and continue to simmer, stirring frequently, until sauce has thickened. Remove from heat. 

7. Drizzle a little of the sauce over each kabob just before serving.

Wondering what to do with the rest of the bottle of vitamin E? Take it!
Vitamin E is a powerful antioxidant and promotes optimal health in a variety of ways.