Dijon-Blackened Chicken Salad

Recipe Ingredients

		Salad
4 cups	948ml	Medium shells - uncooked
4 cups	948ml	Salad greens - torn
1		Red bell pepper - cut into chunks
1		Green bell pepper - cut into chunks
1 cup	62g / 2.2oz	Canned corn - drained
1/2 cup	31g / 1.1oz	Sliced red onions
4		Halves chicken breasts, skinless,
		Boneless
4 tablespoons	60ml	Dijon mustard
3/4 cup	177ml	Oat bran
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
1 teaspoon	5ml	Dried thyme
		Non-stick cooking spray
		Dressing
1/4 cup	59ml	Apple juice concentrate - thawed
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Dijon mustard
4 teaspoons	20ml	Fresh apple - grated
1/4 cup	4g / 0.1oz	Cilantro - chopped
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Cayenne pepper

Recipe Instructions

Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside. When pasta is cool, toss with other salad ingredients in a large bowl and set aside.

Set oven to broil. Pound chicken between wax paper sheets until 1/4-inch thick. Spread mustard evenly over chicken.

Combine oat bran, cheese and thyme. Lightly coat chicken with oat bran mixture. 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. Cut chicken breasts into strips and set aside.

Blend dressing ingredients together at high speed in food processor or blender.

Toss pasta salad with dressing, top with chicken strips and serve.

Source:
National Pasta Association

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