Chicken in Dijon Sauce
with Balsamic Greens & Grapes plus Garlic Bread
- Soy
- Wheat
- Milk
- Tree Nuts
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, 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.
Ingredients
1 clove
Garlic
2.25 ounce
Red Grapes
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
2 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Mixed Greens
½ ounce
Walnuts
(Contains: Tree Nuts)
5 teaspoon
Balsamic Vinegar
Not included in your delivery
1 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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, 3-5 minutes per side. • Transfer chicken to a cutting board.
• Add remaining garlic to same pan; cook until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 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 half the vinegar (all for 4 servings) and a large drizzle of olive oil. 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the Dijon sauce, calling it "outstanding" and "delicious"; some found it needed more flavor or thickness.
- Ease of prep: Customers praised this meal as quick, easy, and straightforward to prepare, perfect for busy weeknights 🍽️.
- Suggestions: Consider adding more sauce, as several wanted extra; some preferred a different salad dressing or additional salad ingredients.
- Portions: A few found the meal light or portions small, especially the salad; others felt it was well-balanced and satisfying.
- Freshness: Some reported wilted or spoiled greens; consider using ingredients earlier in the week for best quality.
Reviews from our home cooks
A very quick and easy meal. The Dijon sauce is so tasty on this tender and juicy chicken. The salad with walnuts and grapes was a nice change from hot veggies. The bread is always an added bonus to any meal.
I was really surprised with this one. I didn't think I was going to like it, boy was I wrong. The chicken with dijon sauce was so flavorful and very easy to prepare. The salad was super fresh and the garlic bread was great. Simple, easy and delicious!!
The Dijon sauce was a bit salty but still very good, the chicken cooked to perfection and the salad mix with grapes & walnuts- genius! One of my favorite meals now!
So fresh and delicious for a warm afternoon. The grapes and balsamic dressing really complemented the Dijon chicken and garlic bread.
The salad was really tasty and balanced, I thought the grapes were going to be weird but they complimented the balsamic really well. The chicken and garlic bread were good. The sauce was easy to make, having it be made as a pan sauce makes all the difference, versus it being pre made or coming from a bottle.
The chicken and Dijon sauce were absolutely delicious combo. The salad was nothing like the picture with mixed greens and tomatoes...it was just spinach and a balsamic vinegar that was not very good, though the grapes and walnuts were nice.
This chicken dish with Dijon sauce was very good with just the right amount of mustard that wasn't overpowering. The salad was very nice, too, with the grapes that accompanied it.
Simple and delicious meal...the Dijon pan sauces are always so yummy. Loved the salad with the grapes, walnut and balsamic dressing and you can never go wrong with buttered garlic bread!
The chicken was tender and the dijon sauce added a nice kick. I would have liked other greens mixed in with the salad but the sweetness of the grapes helped with the tartness of the arugula.
