Dijon Blackened Chicken Salad


  • 4 cups pasta shells, uncooked
  • 4 cups mixed salad greens, torn
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 cup canned corn, drained
  • 1/2 cup red onion, sliced
  • 4 boneless skinless chicken breasts, 4-ounces each
  • 3/4 cup oat bran
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried thyme Non-stick cooking spray
  • 1/4 cup frozen apple juice concentrate, thawed
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 4 teaspoons Granny Smith apples, grated
  • 1/4 cup cilantro, chopped 1 teaspoon sugar
  • 1/4 teaspoon cayenne pepper
  1. Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside.
  2. When pasta is cool, toss with salad greens, peppers, corn, and onion in a large bowl and set aside.
  3. Set oven to broil. Pound chicken between wax paper sheets until ΒΌ-inch thick. Spread mustard evenly over chicken. Combine oat bran, cheese and thyme. Lightly coat chicken with oat bran mixture.
  4. Spray bottom of roasting pan with cooking spray. Place coated chicken in roasting pan and cook approximately 5 inches below broiler for about 3 minutes on each side or until meat turns white.
  5. Cut chicken breasts into strips and set aside. Blend dressing ingredients (juice concentrate, vinegar, mustard, apples, cilantro, sugar, cayenne) together at high speed in food processor or blender.
  6. Toss pasta salad with dressing, top with chicken strips and serve with a the garlic toast shown above for a complete, healthy meal.


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