- 2 skinless chicken breast fillets
- 1 tablespoon sunflower oil
- Salt and freshly ground black pepper
- 6 slices thin sliced bacon, rinded and chopped
- 8 ounces fusilli (or other ridged pasta shape)
- Olive oil for drizzling
- 8 onions, trimmed and sliced on the slant
- 3 tablespoons Maille® Dijon Originale mustard
- 1 tablespoon finely chopped flat parsley
- Heat griddle to smoking. Rub chicken breasts with oil and season with salt and pepper. Place on griddle and cook on both sides until chicken is cooked through.
- At the same time, fry bacon pieces in a non-stick pan. Drain on paper towel. Cook pasta in lightly salted boiling water until just al dente. Drain and drizzle with olive oil.
- Transfer all to a large bowl with sliced onions and mix Maille(R) Dijon Originale mustard into salad.
- Season. Toss lightly. Serve in bowls sprinkled with parsley.