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
Ciabatta
1 unit
Sour Cream
2 tablespoon
Walnuts
0.5 ounce
Balsamic Vinegar
5 teaspoon
Chicken Stock Concentrate
1 unit
Steelhead Trout
10 ounce
Garlic
1 clove
Red Grapes
2.25 ounce
Chicken Cutlets
12 ounce
Dijon Mustard
2 teaspoon
Mixed Greens
2 ounce
Salt
teaspoon (tsp)
Butter
3 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Black Pepper
teaspoon (tsp)
Adjust rack to top position; heat broiler to high. Wash and dry all produce. Peel and mince garlic. Halve grapes. Halve ciabatta.
Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.
Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.
Return pan to medium heat and add remaining garlic; 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 mustard, sour cream and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. TIP: not sure you like mustard? Start with half and add more to taste.
Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with half the vinegar (use all for 4 servings) and a large drizzle of olive oil. Season with salt and pepper.
Spread cut sides of ciabatta with garlic butter and place on a baking sheet. Broil on top rack until golden brown, 2-3 minutes. Slice ciabatta into triangles.
Thinly slice chicken crosswise.
Divide chicken, salad, and garlic bread between plates. Top chicken with garlic dijon pan sauce and serve.
1030
kcal
Calories
66
g
Fat
21
g
Saturated Fat
34
g
Carbohydrate
9
g
Sugar
2
g
Dietary Fiber
69
g
Protein
250
mg
Cholesterol
850
mg
Sodium
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