Trout in Dijon Sauce
with Balsamic Greens, Walnuts & Grapes plus Garlic Bread
- Milk
- Wheat
- Soy
- Tree Nuts
- Fish
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.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Ciabatta
(Contains: Wheat, Soy)
½ ounce
Walnuts
(Contains: Tree Nuts)
2.5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
10 ounce
Steelhead Trout
(Contains: Fish)
1 clove
Garlic
2.25 ounce
Red Grapes
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
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, 5-7 minutes per side.
Transfer to a cutting board.
Swap in trout* for chicken; cook (skin sides down) until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more. Transfer to a plate.
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.
