Dijon Chicken And Pasta Salad Food

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. Refrigerate any remaining salad.

DIJON CHICKEN PASTA SALAD WITH HERBS DE PROVENCE

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.

DIJON CHICKEN

Steps:

• Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
• In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
• Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.

DIJON CHICKEN AND PASTA

Steps:

• Place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente or per instructions on the package. Drain.
• While the pasta is cooking, heat the olive oil in a large saute pan over moderately high heat.
• Season the chicken with salt and pepper then add to the pan. Saute the chicken until golden on both sides, about 6 minutes.
• Lower the heat and add the onions. Cook until the onions are translucent, about 5 minutes.
• Add the garlic and cook 1 minute more.
• Remove the chicken from the pan and set aside.
• Turn the heat to medium, add the wine and reduce until it is almost completely evaporated.
• Add the chicken stock and reduce by half.
• Add the mustard and low-fat sour cream and stir until the sauce is creamy.
• Add the chicken and cooked pasta to the sauce and toss until well coated. Sprinkle with fresh basil.

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.

CHICKEN DIJON PASTA SALAD

Steps:

• Cook rotini per pkg, adding broccoli in the last 4 minutes cooking time; Drain, rinse in cold water, drain again.
• In a bowl, combine the yogurt, wheat germ, vinegar, mustard and pepper; mixing well.
• To this mixture, add the rotini/broccoli, chicken, tomato and onion; toss to coat well.
• Cover and chill 2 hours; toss again before serving.
• Variation: Swap out the rotini for your favorite small pasta such as macaroni or penne rigati.
• NOTE: prep time covers pasta cooking and veggie chopping; cook time covers assembly and chilling time.

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

CHICKEN RANCH DIJON

Steps:

• Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
• Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
• Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
• Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
• Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

DIJON CHICKEN SALAD

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.

EVELYN'S DIJON DILL CHICKEN SALAD

Steps:

• Combine first 6 ingredients.
• Refrigerate for at least 2 hours to blend, 24 hours is better.
• Just before serving add in the pasta.
• Toss and serve.

DIJON CHICKEN SALAD

Steps:

• Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.

DIJON CHICKEN SALAD SANDWICHES

Steps:

• Combine first 6 ingredients.
• Butter croissants - this is important as the butter makes a 'lining' to prevent the croissant from getting too soggy, and it tastes good too.
• Fill croissants with lettuce, tomato slices and chicken salad.

CHICKEN AND BACON PASTA SALAD WITH MAILLE® DIJON ORIGINALE MUSTARD

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.

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.