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For vinaigrette, in a screw-top jar, combine oil, vinegar, dill, garlic, oregano and pepper. Cover and shake well. Let stand at room temperature for 1 hour.
Meanwhile, sprinkle chicken lightly with steak seasoning. For a charcoal or gas grill, place chicken on the grill rack directly over medium heat. Cover and grill for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. Cool slightly.
To serve, arrange mesclun mix on dinner plates. Top with grapes, cheese and pine nuts. Slice chicken; arrange on salads. Shake dressing again; drizzle over salads.