Mediterranean Deviled Chicken Salad

19 ingredients
15 steps

Ingredients

  • SALAD DRESSING
  • 1/4 cup frozen apple juice concentrate, thawed
  • 2 tablespoons white wine vinegar
  • 2 teaspoons coarse Dijon mustard
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • SALAD
  • 4 cups torn salad greens
  • 2 medium oranges, peeled and sectioned
  • 1 red bell pepper, cut into strips
  • 1/2 cup red onion, sliced
  • 1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley
  • CHICKEN
  • cooking spray
  • 3/4 cup Quaker Oats (quick or old fashioned, uncooked)
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon ground cumin
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons coarse Dijon mustard

Directions

  1. 1
    In Small bowl, combine ingredients for dressing.
  2. 2
    Mix until throughly blended; chill.
  3. 3
    In Large shallow bowl or platter combine ingredients for salad; cover and chill.
  4. 4
    Heat broiler.
  5. 5
    Lightly spray rack of broiler pan with cooking spray.
  6. 6
    Place oats, cheese and cumin in blender container or food processor bowl; cover.
  7. 7
    Blend on high speed or process about 1 minute, stopping occasionall to stir; set aside.
  8. 8
    Pound each chicken breast half between sheets of waxed paper to 1/4 inch thickness.
  9. 9
    Spread mustard thinly over both sides of chicken; coat with oat mixture.
  10. 10
    Place chicken on broiler pan; spray one side of chicken evenly with cooking spray to coat completely, about 10 seconds.
  11. 11
    Broil about 6 inches from heat 3 to 4 minutes; remove pan from broiler.
  12. 12
    Turn chicken over; spray with cooking spray to coat, about 10 seconds.
  13. 13
    Broil an additional 3 to 4 minutes or until golden brown and no longer pink in center.
  14. 14
    Toss salad with dressing; place warm chicken over top.
  15. 15
    Serve with orange wedges and cilantro.

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