Heat oil in medium skillet or wok over medium-high heat until hot. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Add vinegar, thyme, honey and salt; mix well. Cook and stir just until thoroughly heated and well blended. Remove from heat.
Line 4 salad bowls or plates with salad greens. Top with chicken mixture. Garnish with grapes and cantaloupe wedges.