Chicken Pasta Salad W Dijon Vinaigrette Food

CHICKEN SALAD WITH DIJON VINAIGRETTE

Steps:

• In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.

DIJON CHICKEN AND PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping.

ROASTED CHICKEN WITH SALAD AND DIJON VINAIGRETTE

Steps:

• For the chicken: Combine the Dijon mustard, olive oil, rosemary, thyme and lemon zest in a large bowl. Add the chicken and coat well with the mustard paste. Sprinkle the chicken from high above with salt and pepper (to ensure even distribution). Refrigerate for 30 minutes and up to 4 hours.
• Preheat the oven to 425 degrees F.
• Put the chicken skin-side up in a large ovenproof skillet and add 1 cup of water. Roast until the skin is golden and the internal temperature reaches 165 degrees F, about 35 minutes. Let the chicken rest while you prepare the salad.
• For the vinaigrette: Pour 1/4 cup of the juices from the skillet into a large bowl along with the vinegar, shallots, Dijon mustard and tarragon. Slowly whisk in the olive oil. Add the lettuce, toss to coat and season with salt and pepper. Divide the salad among 4 plates, top each with a piece of chicken and serve with bread for soaking up the flavorful juices.

WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE

Steps:

• To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
• While whisking, drizzle in the oil.
• Stir in the tarragon.
• To make the salad, toss the chicken with the apple, celery and onion in a bowl.
• Add 1/4 cup of the dressing or enough to coat.
• Add the pecans, taste and add more dressing if you wish.
• Serve on a bed of lettuce (I use romaine.).

PASTA SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine the dressing ingredients and shake vigorously until well combined, set aside.
• In a large pot bring 2 quarts of salted water to a rapid boil, stir in pasta and cook for 10 minutes or until al dente.
• Drain the pasta and rinse for 2 to 3 minutes under cool water, drain well.
• In a large bowl combine the pasta, radishes, peas, olives, cheese and onion. Stir in the basil, drizzle with dressing and stir to combine.
• Chill and enjoy.