3/4 cup light Caesar salad dressing, divided
5 Tbsp. FRENCH'S® Classic Yellow® or Spicy Brown Mustard, divided
3 Tbsp. Water
4 (5 oz.) boneless, skinless chicken breast halves, cut into cubes
8 ounces 4 cups whole grain blend rotini pasta, cooked and drained (4 cups)
2 cups cherry tomatoes, halved
1 (5 oz.) bag Romaine lettuce leaves
1/4 cup shredded Parmesan cheese
Mix 1/4 cup salad dressing, 2 tbsp. mustard and water. Pour over chicken in deep dish or resealable plastic bag. Cover and marinate in refrigerator 30 min. or up to 3 hours.
Grill chicken over medium-high heat about 12 min. until no longer pink in center, turning once. Cut into strips.
Stir remaining 1/2 cup salad dressing and 3 tbsp. mustard in large bowl. Add cooked pasta, chicken and tomatoes. Toss until well coated.
Arrange romaine lettuce on serving plates. Spoon salad over greens and sprinkle with Parmesan cheese.
Nutritional Analysis Per Serving: 426 Calories, 8 g Fat, 2 g Saturated Fat, 0 g Trans Fat, 84 mg Cholesterol, 39 g Protein, 55 g Carbohydrates, 8 g Dietary Fiber, 715 mg Sodium.