This vibrant Dijon Chicken Pasta Salad is a perfect balance of textures and flavors, combining tender broiled chicken with crisp pasta shells and fresh garden vegetables. The dressing is a unique blend of tangy Dijon mustard, sweet apple juice concentrate, and balsamic vinegar, creating a sophisticated yet approachable sauce that coats every bite. The chicken is pounded thin and coated in a savory oat bran and Parmesan crust before being quickly broiled, adding a delightful crunch. Tossed with torn salad greens, colorful bell peppers, and sweet corn, this dish is light enough for a summer lunch but hearty enough for a weeknight dinner. It’s an excellent make-ahead option that tastes even better after the flavors meld together in the refrigerator.
Dijon Chicken Pasta Salad
Description
This vibrant Dijon Chicken Pasta Salad is a perfect balance of textures and flavors, combining tender broiled chicken with crisp pasta shells and fresh garden vegetables. The dressing is a unique blend of tangy Dijon mustard, sweet apple juice concentrate, and balsamic vinegar, creating a sophisticated yet approachable sauce that coats every bite. The chicken is pounded thin and coated in a savory oat bran and Parmesan crust before being quickly broiled, adding a delightful crunch. Tossed with torn salad greens, colorful bell peppers, and sweet corn, this dish is light enough for a summer lunch but hearty enough for a weeknight dinner. It's an excellent make-ahead option that tastes even better after the flavors meld together in the refrigerator.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the medium pasta shells according to package directions until al dente. Drain and rinse thoroughly under cold water to stop the cooking process. Drain again and set aside in a large bowl.
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Preheat the oven broiler. Place the chicken breasts between two sheets of waxed paper or plastic wrap and pound them until they are an even 1/4-inch thickness.
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In a shallow dish, combine the oat bran, grated Parmesan cheese, and dried thyme. Spread 1/4 cup of the Dijon mustard evenly over both sides of the chicken breasts.
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Press the mustard-coated chicken into the oat bran mixture to coat completely. Lightly spray a broiling pan with nonstick cooking spray and place the chicken on the pan.
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Broil the chicken approximately 5 inches from the heat source for about 3 minutes per side, or until the coating is golden and the chicken is cooked through. Remove from heat and let cool slightly, then cut into bite-sized strips or snips.
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While the chicken cooks, prepare the dressing. In a blender or food processor, combine the thawed apple juice concentrate, balsamic vinegar, remaining 2 tablespoons of Dijon mustard, grated apple, chopped cilantro, granulated sugar, and cayenne pepper. Blend on high speed until smooth.
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To the bowl with the cooled pasta, add the torn salad greens, red and green bell pepper chunks, drained corn, and sliced red onion. Toss gently to combine.
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Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
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Top the salad with the broiled chicken strips. Serve immediately while the chicken is still slightly warm, or chill for 30 minutes to serve cold.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 817.6kcal
- % Daily Value *
- Total Fat 13.7g22%
- Saturated Fat 4.5g23%
- Cholesterol 98.2mg33%
- Sodium 644.7mg27%
- Total Carbohydrate 94.9g32%
- Dietary Fiber 13.7g55%
- Sugars 12.2g
- Protein 59.5g119%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
