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Source: Fabulous Food Associations

Dijon-Blackened Chicken Salad
This chicken and pasta salad can't be beat. A loaf of crunchy bread makes it a complete meal.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
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4 boneless skinless chicken breasts, (4-ounces each)
6 tablespoons Dijon mustard, (set aside 2 tablespoons for dressing)
3/4 cup oat bran
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme
Non-stick cooking spray
4 cups medium pasta shells, uncooked
4 cups torn mixed salad greens
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 cup drained canned corn
1/2 cup sliced red onion
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons balsamic vinegar
4 teaspoons poons grated Granny Smith apples
1/4 cup chopped cilantro
1 teaspoon sugar
1/4 teaspoon cayenne pepper

Cook the pasta according to package directions; drain and rinse under cold water. Drain again and set aside. When the pasta is cool, toss with salad greens, peppers, corn, and onion in a large bowl.

Preheat the broiler.

Pound the chicken between sheets of wax paper sheets until about 1/4 inch thick. Spread the mustard evenly over the chicken.

Combine the oat bran, cheese, and thyme. Lightly coat the chicken with the oat bran mixture.

Spray a roasting pan with cooking spray. Put the coated chicken in the roasting pan and cook for approximately 5 inches from the heat source for about 3 minutes on each side or until meat turns white.

Cut the chicken breasts into strips and set aside.

Blend the apple juice concentrate, vinegar, mustard, grated apples, cilantro, sugar, and cayenne in food processor or blender.

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

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