Combine apple, juice, vinegar and cornstarch in a small saucepan over medium heat; cook and stir until thickened. Chill. Grill chicken breasts until juices run clear; let cool, then slice. Divide salad greens among 4 serving plates; top each with grilled chicken, red pepper and a sprinkling of cheeses and almonds. Drizzle with dressing and serve immediately.
Tip: Paper plates and cups don’t have to be plain and boring. Look for brightly colored ones, then quickly dress them up with ribbons, rick-rack, flowers or stickers.
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