dijon-chicken-with-grape-and-pine-nut-salad

DIRECTIONS

Whisk together mustards and wine. Pour over chicken; cover, refrigerate and marinate 24 hours.
To prepare salsa combine grapes, pine nuts, red onion, green onion, parsley, oil, vinegar and sugar; mix well. Season with salt and pepper.
Preheat grill.
Season each chicken breast half with salt and pepper.
Grill or broil chicken until firm and juices run clear, 8 to 10 minutes, turning once.
Plate chicken and top with 1/2 cup grape salsa.

Ingredients

1 1/4 cups dijon-style mustard
1 1/4 cups whole grain dijon-style mustard
1/2 cup dry white wine or chicken stock
40 breast halves, 4 ounces each boneless, skinless chicken
3 pounds, 12 ounces California seedless grapes, halved
12 ounces pine nuts, toasted
10 ounces red onion, chopped
8 ounces green onion, chopped
2 1/2 ounces (1 1/4 cups) fresh Italian parsley, chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/4 cup sugar
salt and freshly ground pepper, as needed

DIRECTIONS

Whisk together mustards and wine. Pour over chicken; cover, refrigerate and marinate 24 hours.
To prepare salsa combine grapes, pine nuts, red onion, green onion, parsley, oil, vinegar and sugar; mix well. Season with salt and pepper.
Preheat grill.
Season each chicken breast half with salt and pepper.
Grill or broil chicken until firm and juices run clear, 8 to 10 minutes, turning once.
Plate chicken and top with 1/2 cup grape salsa.

Notes

Sweet grapes, toasted pine nuts and mild onions create a refreshing salsa when tossed in a sweet vinaigrette. It`s also great with pork, fish and seafood tacos.

This is a Gluten-free recipe
This is a Dairy-free recipe

Servings

40 servings

Nutritional Information

Calories 261; Protein 28g; Fat 10g; Calories from Fat 36%; Carbohydrate 13g; Cholesterol 66mg; Fiber 1.6g; Sodium 510mg.