Ingredients Jump to Instructions ↓

  1. 1/4 cup frozen apple juice concentrate, thawed

  2. 2 tablespoons white wine vinegar

  3. 2 teaspoons coarse Dijon mustard

  4. 3/4 teaspoon ground cumin

  5. 1/8 teaspoon cayenne pepper Salad :

  6. 4 cups torn salad greens

  7. 2 medium oranges, peeled, sectioned

  8. 1 red bell pepper, cut into strips

  9. 1/2 cup sliced red onion

  10. 1/4 cup chopped cilantro or parsley Chicken: :

  11. 4 boneless, skinless chicken breast halves (about 1 pound)

  12. 2 tablespoons coarse Dijon mustard

  13. 2 tablespoons butter melted

  14. 1/2 teaspoon ground cumin

  15. 1/2 cup freshly grated Parmesan cheese Freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. For Salad Dressing: In small bowl, whisk together all ingredients until thoroughly blended; chill. For Salad: In large shallow bowl combine ingredients for salad; cover and chill. For Chicken: Heat broiler. Grease rack of broiler pan; set aside. Pound each chicken breast half between sheets of waxed paper to 1/4-inch thickness. Combine mustard, melted butter and cumin; brush on both sides of chicken. Place chicken on broiler pan. Broil about 6-inches from heat 3 to 4 minutes. Turn chicken over, and broil an additional 3 to 4 minutes or until golden brown and no longer pink in center. Sprinkle 1/2 cup Parmesan cheese divided evenly between the chicken. Toss salad with dressing. To serve, divide dressed salad among 4 plates, top each with warm, sliced chicken breast and sprinkle with additional Parmesan cheese, if desired.


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