Mediterranean Deviled Chicken Salad - cooking recipe

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

Preparation

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