Chicken and Dijon Sauce

Chicken and Dijon Sauce

with Apple Walnut Salad

Read more

Tender, juicy chicken breasts get a French kiss from a buttery Dijon sauce and are perfectly paired with a gorgeous salad of spinach, arugula, apples and walnuts tossed in a simple vinaigrette. Eating light never tasted so good!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart (50g or less)
Allergens:Tree Nut/NoixMilk/LaitMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 g

Chicken Breasts

113 g

Arugula and Spinach Mix

1 unit

Gala Apple

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

3 tbsp

Sour Cream


½ tbsp

Dijon Mustard


3 g


1 tbsp

White Wine Vinegar


1 unit

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp

Unsalted Butter*




½ tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate18 g
Sugar11 g
Dietary Fiber4 g
Protein43 g
Cholesterol160 mg
Sodium1010 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Core and cut apple into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop walnuts. Pat chicken dry with paper towels, then season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to a baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**


While the chicken bakes, whisk together 1 1/2 tbsp oil (dbl for 4 ppl) and half the white wine vinegar (all for 4 ppl) in a large bowl. Season with salt and pepper.


Return the same pan (from step 2) to medium-high. Add 1/2 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring, until fragrant, 30 sec. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil, until sauce reduces by half, 3-4 min. Add 1 tbsp butter (dbl for 4 ppl) and swirl until melted. Remove from heat, then stir in sour cream and half the Dijon (use all for 4 ppl) until smooth and creamy. Season with salt and pepper.


Add apples and arugula and spinach mix to the bowl with vinaigrette. Toss to combine.


Thinly slice chicken. Divide salad between plates, then garnish with walnuts. Serve chicken alongside, then spoon Dijon sauce over chicken.