with Balsamic Greens, Walnuts & Grapes plus Garlic Bread
With sweetness from grapes, crisp texture from lettuce, and buttery crunch from walnuts, it’s hard to beat a Waldorf salad. Typically, it’s all tossed in a creamy dressing, but tonight, we switch things up with a balsamic vinaigrette for satisfying tang. We didn’t totally ditch the rich, creamy vibes in this deconstructed version, though—you’ll find those in a luscious Dijon sauce for pan-roasted chicken breasts. Alternate with bites of buttery garlic ciabatta, or use the bread to swipe up every last drop of sauce.
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Ciabatta
1 unit
Walnuts
0.5 ounce
Balsamic Vinegar
2.5 teaspoon
Chicken Stock Concentrate
1 unit
Garlic
1 clove
Red Grapes
2.25 ounce
Chicken Cutlets
12 ounce
Dijon Mustard
1 teaspoon
Mixed Greens
2 ounce
Salt
teaspoon (tsp)
Butter
3 tablespoon (tbsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Heat broiler to high. Wash and dry produce.
Peel and mince garlic. Halve grapes. Halve ciabatta.
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.
Pat chicken* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
Transfer to a cutting board.
Add remaining garlic to same pan over medium-high heat; cook until fragrant, 30 seconds.
Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until reduced, 2-3 minutes.
Stir in sour cream, half the mustard, and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. (Taste and add more mustard if desired.)
Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with a large drizzle of olive oil and half the vinegar (all for 4 servings). Season with salt and pepper.
Spread cut sides of ciabatta with garlic butter; place, cut sides up, on a baking sheet. Broil until golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning.
Halve garlic bread on a diagonal.
Thinly slice chicken crosswise.
Divide chicken, salad, and garlic bread between plates. Top chicken with pan sauce and serve.
670
kcal
Calories
39
g
Fat
15
g
Saturated Fat
33
g
Carbohydrate
8
g
Sugar
2
g
Dietary Fiber
44
g
Protein
180
mg
Cholesterol
680
mg
Sodium
with Balsamic Greens, Walnuts & Grapes plus Garlic Bread
with Balsamic Greens, Walnuts & Grapes plus Garlic Bread
with Parmesan, Dried Cranberries & Dijon Dressing
