Chicken Dijon Pasta Salad Recipes

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.

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 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.

CHICKEN DIJON PASTA SALAD RECIPE

Steps:

• In a mixing bowl, combine the yogurt or sour cream, vinegar, mustard. Mix until well incorporated.
• Season with salt and ground pepper to taste. Adjust accordingly.
• In another mixing bowl, combine the rest of the ingredients, except for the ¼ cup of chicken breasts and breadcrumbs.
• Pour in your salad dressing and mix further to combine.
• Top the salad with the remaining chicken breasts and breadcrumbs before serving!

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.

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.

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 PASTA SALAD WITH CREAMY DRESSING

Steps:

• Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
• Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
• Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
• Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
• Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
• Storage: Keeps for 3 - 4 days in the fridge. Best to bring to room temp before serving!

CHICKEN PASTA SALAD W/ DIJON VINAIGRETTE

Steps:

• 1. Pasta: Prepare pasta according to package direction- cooking to al dente stage only about 7-8 minutes after boiling.Drain pasta; rinse with cold water. Shake to drain well. Set aside.
• 2. Dijon Dressing: Drop garlic into food processor or blender while blender is running, add fresh herbs and process until finely chopped. Add the remaining ingredients and mix only until blended. Chill. This makes 4 cups and it will keep in the refrigerator for a week. 7 calories per Tablespoon
• 3. Salad assembly: In a large bowl, add 1/2 cup of the dressing; next add the pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate. Makes 4 servings of 1 1/2 cups each.