Chicken Pasta Salad W Dijon Vinaigrette Recipes

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.

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.

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, 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.

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
• Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
• Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the 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. 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.

WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE

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.).