Herb Roasted Chicken Salad with Melted Market Grapes and Onions in a Warm Mustard Vinaigrette
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 195.6
- Total Fat: 7.5 g
- Cholesterol: 46.4 mg
- Sodium: 283.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.6 g
- Protein: 17.5 g
View full nutritional breakdown of Herb Roasted Chicken Salad with Melted Market Grapes and Onions in a Warm Mustard Vinaigrette calories by ingredient
Introduction
This may sound a little strange, but just heating up the grapes with the chicken allows them to become deeper, juicier, and just plain exciting. Add to that the fact that is a play on temperature contrast makes this an exciting salad to share/show off.You just look genius. This may sound a little strange, but just heating up the grapes with the chicken allows them to become deeper, juicier, and just plain exciting. Add to that the fact that is a play on temperature contrast makes this an exciting salad to share/show off.
You just look genius.
Number of Servings: 2
Ingredients
-
1 Chicken breast half with skin
Chicken rub (as much as you desire):
Salt
Pepper
Dried Rosemary
Dried Thyme
Garlic Powder
3/4 c whole grapes
4 thinly sliced rounds of onion
1 green onion, sliced
4 cups of romaine (arugula would be really nice here)
1 T mustard mixed with 1/4 cup water
1 t. parm, optional
Directions
Preheat oven to 415.
Preheat oven proof saute pan on the stove to medium-medium high.
Assemble rub and apply generously to Chicken. Spray pan. Place chicken in pan, skin side down, allow skin to crisp and get golden - 2-4 minutes. Flip chicken. Add grapes and onions to pan, season them lightly and put pan in oven for about 20 minutes, or until deepest part of breast reaches 160-165 degrees.
Assemble salad beautifully between two plates. Seasoning with salt and pepper, if desired, and spritzing as you go.
Allow cooked chicken to rest for five minutes then slice.
Return saute pan to burner over medium while chicken is resting and add your mustard water mix to onions and grapes. Shake pan to make an emulsified sauce and reduce to desired consistency. Taste sauce make necessary seasoning adjustments.
Spoon grapes around plates. Top each salad with half the chicken breast and scatter onions on top. Spoon sauce over chicken and drizzle around plates.
Makes two salads big enough for a lunch or light dinner.
Number of Servings: 2
Recipe submitted by SparkPeople user CAROLINE1000.
Preheat oven proof saute pan on the stove to medium-medium high.
Assemble rub and apply generously to Chicken. Spray pan. Place chicken in pan, skin side down, allow skin to crisp and get golden - 2-4 minutes. Flip chicken. Add grapes and onions to pan, season them lightly and put pan in oven for about 20 minutes, or until deepest part of breast reaches 160-165 degrees.
Assemble salad beautifully between two plates. Seasoning with salt and pepper, if desired, and spritzing as you go.
Allow cooked chicken to rest for five minutes then slice.
Return saute pan to burner over medium while chicken is resting and add your mustard water mix to onions and grapes. Shake pan to make an emulsified sauce and reduce to desired consistency. Taste sauce make necessary seasoning adjustments.
Spoon grapes around plates. Top each salad with half the chicken breast and scatter onions on top. Spoon sauce over chicken and drizzle around plates.
Makes two salads big enough for a lunch or light dinner.
Number of Servings: 2
Recipe submitted by SparkPeople user CAROLINE1000.
