Dijon Chicken With Grape Salad Food

DIJON CHICKEN SALAD

Steps:

• Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.

DIJON CHICKEN WITH GRAPES

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.

DIJON CHICKEN WITH GRAPE AND PINE NUT SALSA

Steps:

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

CHICKEN SALAD DIJON WITH GRAPES AND APPLES

Steps:

• Preheat grill to high heat.
• Rub chix on all sides with 1 tsp olive oil.
• Season to taste with salt and pepper.
• Grill on high heat for 3-5 minutes per side, or until the chix is no longer pink inside.
• Let the chix cool, then cut into bite-sized cubes.
• Whisk together the remaining 2 tsp EVOO (in a large bowl), yogurt and mustard.
• Add chix, celery, grapes and apple.
• Gently toss the mixture well to combine.
• Season to taste with salt and pepper.
• Garnish with lettuce leaves, if desired.

DIJON CHICKEN WITH GRAPES

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side, or until juices run clear. Remove and keep warm.
• Add creamer to skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended.
• Add grapes; cook and stir until heated through. Serve over chicken.

DIJON CHICKEN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper. Pour into chicken mixture; toss to coat. Cover and refrigerate until serving. Serve on a lettuce-lined plate. Sprinkle with almonds.

CHICKEN SALAD WITH GRAPES AND TARRAGON

Steps:

• Sprinkle pulled chicken meat with garlic salt. Mix mayonnaise and milk. Add lemon juice, mustard, tarragon and pepper; mix well. Toss chicken, grapes, almonds and green onions in large bowl. Add mayonnaise mixture and mix well. Portion 1 cup per serving on lettuce-lined plate. Sprinkle with 1/2 teaspoon parsley.