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.
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.