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+ servings

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.
Course Lunch
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 3
Author Christin Mahrlig


  • 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.