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
Sour Cream
1.5 tablespoon
Sirloin Steak
12 ounce
Ciabatta
1 unit
Walnuts
0.5 ounce
Balsamic Vinegar
2.5 teaspoon
Chicken Stock Concentrate
1 unit
Garlic
1 clove
Red Grapes
2.25 ounce
Dijon Mustard
1 teaspoon
Mixed Greens
2 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
3 tablespoon (tbsp)
Heat broiler to high. Wash and dry produce.
Peel and mince garlic. Halve grapes. Halve ciabatta.
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.
Pat chicken* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
Transfer to a cutting board.
Add remaining garlic to same pan over medium-high heat; 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 sour cream, half the mustard, and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. (Taste and add more mustard if desired.)
Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with a large drizzle of olive oil and half the vinegar (all for 4 servings). Season with salt and pepper.
Spread cut sides of ciabatta with garlic butter; place, cut sides up, on a baking sheet. Broil until golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning.
Halve garlic bread on a diagonal.
Thinly slice chicken crosswise.
Divide chicken, salad, and garlic bread between plates. Top chicken with pan sauce and serve.
830
kcal
Calories
58
g
Fat
23
g
Saturated Fat
33
g
Carbohydrate
8
g
Sugar
2
g
Dietary Fiber
39
g
Protein
180
mg
Cholesterol
670
mg
Sodium
