DIJON CHICKEN AND PASTA SALAD
Five ingredients and 20 minutes are all you need to put together this super main-dish salad!
Provided by Betty Crocker Kitchens
Categories Entree
Time 17m
Yield 4
Number Of Ingredients 5
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. Refrigerate any remaining salad.
Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 30 mg, Fiber 2 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1150 mg
DIJON CHICKEN PASTA SALAD WITH HERBS DE PROVENCE
This fresh chicken pasta salad recipe features flavorful herbs de Provence seasoned chicken, cannellini beans and arugula greens in a bright, lemony Dijon dressing
Provided by Karen Tedesco
Categories Chicken
Time 35m
Number Of Ingredients 18
Steps:
- Put 1 tablespoon of the oil in a small skillet. Stir in the garlic and shallot and place over medium heat just until the garlic begins to sizzle. Remove from the heat and transfer the oil and garlic to a mini-food processor (or to a mixing bowl with a whisk). Add the remaining olive oil and the rest of the ingredients for the dressing and process until smooth and emulsified. Taste and season with more salt, pepper, vinegar as needed.
- Sprinkle the chicken breasts with salt and the herbs de Provence. Cook the chicken on a medium-hot grill or in a 425 degree oven until the chicken is cooked through - about 5 minutes per side on a grill and 25 minutes in the oven.
- Cook the pasta in boiling salted water until al dente. Drain and transfer to a serving bowl.
- Add the beans, arugula and half the Dijon dressing to the pasta and gently toss. Slice the chicken and arrange on top of the salad. Drizzle with more dressing to taste and sprinkle with cheese.
Nutrition Facts : ServingSize 1 g, Calories 1966 kcal, Carbohydrate 70 g, Protein 262 g, Fat 67 g, SaturatedFat 18 g, Cholesterol 699 mg, Sodium 745 mg, Fiber 1 g, Sugar 3 g
ROASTED CHICKEN WITH SALAD AND DIJON VINAIGRETTE
A classic roasted chicken should be in every good cook's repertoire. I've opted for bone-in skin-on chicken breasts for this recipe--they cook faster than a whole bird but still deliver on flavor. The bone helps the breasts stay tender and juicy and the skin browns beautifully. The chicken is rubbed in an herby Dijon mustard paste while a bit more Dijon spikes the classic vinaigrette in the salad that accompanies the dish.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
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.
CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE
Steps:
- In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
- In a large pasta bowl, plate the entire salad and garnish with basil tops.
- In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
DIJON CHICKEN AND PASTA SALAD
I love shortcut recipes; you know, the ones that start with packaged ingredients. For this recipe 5 ingredients and 25 minutes are all it takes to make this yummy salad. From Betty Crocker Annual Recipes 2008.
Provided by mailbelle
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 328.4, Fat 10.2, SaturatedFat 1.7, Cholesterol 26.2, Sodium 113.2, Carbohydrate 41.8, Fiber 2, Sugar 1.2, Protein 16.2
CHICKEN AND BACON PASTA SALAD WITH MAILLE® DIJON ORIGINALE MUSTARD
This hearty pasta salad combines chicken, bacon and onions, with Dijon mustard and olive oil for a flavorful side dish or picnic-ready main course.
Provided by Maille
Categories Trusted Brands: Recipes and Tips Maille®
Yield 4
Number Of Ingredients 9
Steps:
- Heat griddle to smoking. Rub chicken breasts with oil and season with salt and pepper. Place on griddle and cook on both sides until chicken is cooked through.
- At the same time, fry bacon pieces in a non-stick pan. Drain on paper towel. Cook pasta in lightly salted boiling water until just al dente. Drain and drizzle with olive oil.
- Transfer all to a large bowl with sliced onions and mix Maille® Dijon Originale mustard into salad.
- Season. Toss lightly. Serve in bowls sprinkled with parsley.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 85.7 g, Cholesterol 49.7 mg, Fat 17.2 g, Fiber 9.6 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 645.7 mg, Sugar 21.1 g
DIJON CHICKEN SALAD
This is, by far, my most requested recipe. In addition to the traditional grapes, this chicken salad also features sweet apricots.-Raymond Sienko, Hawleyville, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper. Pour into chicken mixture; toss to coat. Cover and refrigerate until serving. Serve on a lettuce-lined plate. Sprinkle with almonds.
Nutrition Facts : Calories 504 calories, Fat 33g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 513mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 30g protein.
WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE
This is a lighter version of Waldorf salad made with a tarragon-Dijon vinaigrette. The addition of chicken pieces makes it suitable for lunch or a light dinner served with rolls.
Provided by Irmgard
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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.).
Nutrition Facts : Calories 391.4, Fat 29.5, SaturatedFat 4.8, Cholesterol 78.8, Sodium 240.1, Carbohydrate 4.4, Fiber 1.3, Sugar 2.3, Protein 27.1
CHICKEN SALAD WITH DIJON VINAIGRETTE
I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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