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Trout in Dijon Sauce with Balsamic Greens, Walnuts & Grapes plus Garlic Bread

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.

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Carb Smart Easy Prep Quick Easy Cleanup lunches dinners
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 garlic
  • 2.25 oz red grapes
  • 1 ciabatta bread
  • 1 chicken stock concentrate
  • 2 tsp dijon mustard
  • 10 oz steelhead trout
  • 2 oz mixed greens
  • 0.5 oz walnuts
  • 1.5 tbsp sour cream
  • 5 tsp balsamic vinegar
  • 1 tbsp olive oil
  • 3 tbsp butter
  • salt
  • pepper
  • 2 garlics
  • 4.5 oz red grapes
  • 2 ciabatta breads
  • 2 chicken stock concentrates
  • 4 tsp dijon mustard
  • 20 oz steelhead trout
  • 4 oz mixed greens
  • 1 oz walnuts
  • 3 tbsp sour cream
  • 5 tsp balsamic vinegar
  • 1 tbsp olive oil
  • 6 tbsp butter
  • salt
  • pepper

Instructions

  1. • 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.
  2. • 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 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.
  3. • Add remaining garlic to same pan
    over medium-high heat; 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.)
  4. • 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.
  5. • 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.
  6. • Thinly slice chicken crosswise.
    • Divide chicken, salad, and garlic bread
    between plates. Top chicken with pan
    sauce and serve.
    Serve trout as instructed (no need
    to slice!).
    Trout is fully cooked when internal temperature reaches 145°.