Recipe courtesy of Grapes from California

Dijon Chicken with Grape and Pine Nut Salsa

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  • Yield: 4 servings
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1 1/4 cups Dijon-style mustard

1 1/4 cups whole grain Dijon-style mustard

1/2 cup dry white wine or chicken stock

40 breast halves, 4 oz. each boneless, skinless chicken

3 lbs., 12 oz. California seedless grapes, halved

12 oz. pine nuts, toasted

10 oz. red onion, chopped

8 oz. green onion, chopped

2 1/2 oz. (1 1/4 cups) fresh Italian parsley, chopped

1/2 cup extra virgin olive oil

1/2 cup red wine vinegar

1/4 cup sugar

Salt and fresh ground pepper, as needed


  1. Whisk together mustards and wine. Pour over chicken; cover, refrigerate, and marinate 24 hours.
  2. To prepare salsa combine grapes, pine nuts, red onion, green onion, parsley, oil, vinegar, and sugar; mix well. Season with salt and pepper.
  3. Preheat grill.
  4. Season each chicken breast half with salt and pepper.
  5. Grill or broil chicken until firm and juices run clear, 8 to 10 minutes, turning once.
  6. Plate chicken and top with 1/2 cup grape salsa.
  7. Calories 261; Protein 28g; Fat 10g; Calories from Fat 36%; Carbohydrate 13g; Cholesterol 66mg; Fiber 1.6g; Sodium 510mg

Cook’s Note

Sweet grapes, toasted pine nuts, and mild onions create a refreshing salsa when tossed in a sweet vinaigrette. It is also great with pork, fish, and seafood tacos.

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