Chicken Pasta Salad W Dijon Vinaigrette Recipes

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 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 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, 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.

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.

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.