“It’s a healthy salad with perfect mixtures..”

INGREDIENTS   

4 – 4 ounce skinless, boneless chicken breast halves
4 tbsp. Dijon mustard
3/4 cup oat bran
1/4 cup Parmesan cheese, grated
1 tsp.  dried thyme
   Non-stick cooking spray

For the Salad:

4 cups medium pasta shells, uncooked
4 cups salad greens, torn
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 cup canned corn, drained
1/2 cup sliced red onions

For the Dressing:

1/4 cup frozen apple juice concentrate, thawed
2 tbsp. balsamic vinegar
2 tbsp. Dijon mustard
4 tsp. fresh apple, grated
1/4 cup cilantro, chopped
1 tsp. sugar
1/4 tsp. cayenne pepper

DIRECTIONS   

• 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.