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  • Low Fat Blackened Chicken Salad Dijon

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    Low Fat Blackened Chicken Salad Dijon
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x skinless, boneless chicken breast halves (4 ounce. each)
    • 4 Tbsp. Dijon mustard
    • 3/4 c. oat bran
    • 1/4 c. Parmesan cheese, grated
    • 1 tsp dry thyme non-stick cooking spray
    • 4 c. Medium Shells, uncooked
    • 4 c. salad greens, torn
    • 1 x red bell pepper, cut into chunks
    • 1 x green bell pepper, cut into chunks
    • 1 c. canned corn, liquid removed
    • 1/2 c. sliced red onions
    • 1/4 c. frzn apple juice concentrate, thawed
    • 2 Tbsp. balsamic vinegar
    • 2 Tbsp. Dijon mustard
    • 4 tsp fresh apple, grated
    • 1/4 c. cilantro, minced
    • 1 tsp sugar
    • 1/4 tsp cayenne pepper

    Directions

    1. Cook pasta according to package directions; drain and rinse under cool water; drain again and set aside.
    2. When pasta is cold, toss with other salad ingredients in a large bowl and set aside.
    3. Set oven to broil.
    4. Lb. chicken between wax paper sheets till 1/4-inch thick.
    5. Spread mustard proportionately over chicken.
    6. Combine oat bran, cheese and thyme.
    7. Lightly coat chicken with oat bran mix.
    8. Spray bottom of roasting pan with cooking spray.
    9. Place coated chicken in roasting pan and cook approximately 5 inches below broiler for about 3 min on each side or possibly till meat turns white.
    10. Cut chicken breasts into strips and set aside.
    11. Blend dressing ingredients together at high speed in food processor or possibly blender.
    12. Toss pasta salad with dressing, top with chicken strips and serve.
    13. Makes 6 servings.

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