4 4-ounce skinless, boneless chicken breast halves
4 tablespoons Dijon mustard
3/4 cup oat bran
1/4 cup Parmesan cheese, grated
1 teaspoon dried thyme
Non-stick cooking spray

4 cups Medium Shells, uncooked
4 cups salad greens, torn
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 cup canned corn, drained
1/2 cup sliced red onions

1/4 cup frozen apple juice concentrate, thawed
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
4 teaspoons fresh apple, grated
1/4 cup cilantro, chopped
1 teaspoon sugar
1/4 teaspoon cayenne pepper

  1. Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside. When pasta is cool, toss with other salad ingredients in a large bowl and set aside.

  2. Set oven to broil. Pound chicken between wax paper sheets until 1/4-inch thick. Spread mustard evenly over chicken. Combine oat bran, cheese and thyme. Lightly coat chicken with oat bran mixture. Spray bottom of roasting pan with cooking spray. Place coated chicken in roasting pan and cook approximately 5 inches below broiler for about 3 minutes on each side or until meat turns white. Cut chicken breasts into strips and set aside.

  3. Blend dressing ingredients together at high speed in food processor or blender. Toss pasta salad with dressing, top with chicken strips and serve.