Chicken with Grapes and Mustard Vinaigrette is a light and healthy low carb lunch or dinner. Fresh chunks of white chicken meat are coated in a light and tangy vinaigrette. Halved red grapes, crunchy walnuts, and sliced green onions round out the flavors.
I always have a few holiday pounds to shed this time of year and the easiest and quickest way for me to shed them is to cut out sugar, dairy, and carbs for a few weeks. Which means I eat a lot of salads. Since I easily get tired of your typical green salad, it’s important to have a little variety.
This Chicken with Grapes and Mustard Vinaigrette is a salad with unexpected flavor combinations. There’s no lettuce but you could certainly serve it on a bed of lettuce.
Diced chicken gets tossed with green onions, red grapes, and walnuts and just a drizzle of a simple mustard vinaigrette. I love the sweetness of the red grapes with the tangy vinaigrette. This is a filling, healthy meal that will help you get out of a salad rut!
Fresh chunks of white chicken meat are coated in a light and tangy vinaigrette. Halved red grapes, crunchy walnuts, and sliced green onions round out the flavors.
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts
- salt and pepper
- 2 cups red grapes, halved
- 3 green onions, sliced
- 1/4 cup chopped walnuts
- 1 tablespoon Creole or Dijon mustard
- 2 teaspoon olive oil
- 1 teaspoon apple cider vinegar
Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in an oven-safe skillet.
Season chicken with salt and pepper. Add to skillet top side facing down. Wait until that side is nicely seared, about 3 minutes, and then flip over. Right after flipping over, place skillet in oven for 12 to 15 minutes, or until cooked through. Place chicken on a cutting board and let rest 10 minutes. Then cut into bite-sized pieces.
Place chicken in a medium bowl with grapes, green onions, and walnuts.
Whisk together mustard, 2 teaspoon olive oil, and vinegar. Pour over chicken and grapes and toss to coat.
Season with a little pepper and serve.
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