Sponsored: Zesty Crunchy Chicken Salad

• 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

• 4 cups torn salad greens
• 2 medium oranges, peeled, sectioned
• 1 red bell pepper, cut into strips
• 1/2 cup sliced red onion
• 1/4 cup chopped cilantro or parsley

• 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 (about 1 lb.)
• 2 tablespoons coarse Dijon mustard 

Preparation

• In small bowl, combine ingredients for dressing. Mix until thoroughly 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 occasionally 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 additional orange wedges and cilantro, if desired.