Chicken with Grapes and Mustard Vinaigrette
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.