Dijon-blackened chicken salad

 
                       DIJON-BLACKENED CHICKEN SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SALAD-----
    4       c            Medium Shells, uncooked
    4       c            Salad greens, torn
    1                    Red bell pepper
                         -- cut into chunks
    1                    Green bell pepper
                         -- cut into chunks
    1       c            Canned corn -- drained
      1/2   c            Sliced red onions
    4                    4oz. chicken breasts halves
                         -(skinless, boneless)
    4       tb           Dijon mustard
      3/4   c            Oat bran
      1/4   c            Parmesan cheese, grated
    1       t            Dried thyme
                         Non-stick cooking spray
                         -----DRESSING-----
      1/4   c            Apple juice concentrate
                         -- thawed
    2       tb           Balsamic vinegar
    2       tb           Dijon mustard
    4       ts           Fresh apple, grated
      1/4   c            Cilantro, chopped
    1       t            Sugar
      1/4   ts           Cayenne pepper
 
   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.
   
   Each serving provides: 363 Calories, 25.3g Protein,
   58.8 g Carbohydrates, 5.4 g Fat, 36.1 mg Cholesterol;
   589 mg Sodium. Calories from Fat: 13%
   
   Copyright National Pasta Association
   (http://www.ilovepasta.org) (Reprinted with permission)
  
 
 
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