DRESSING:

1/3 c. vegetable oil
1/3 c. lemon juice
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. fresh garlic, minced

SALAD:

2 1/2 c. cooked chicken, cubed
1 c. halved, seedless red grapes
1 c. (2 stalks) celery, sliced 1/4 inch thick
1/4 c. green onions, sliced
4 c. leaf lettuce, shredded

In jar with lid combine all dressing ingredients. Shake to mix. In large bowl combine all salad ingredients except lettuce. Toss salad with half of dressing. Cover and refrigerate at least 1 hour. Place lettuce on serving platter; top with salad. Drizzle remaining dressing over salad and lettuce.