Creamy Chicken and Pasta Salad
It doesn't get much easier than this pasta salad, which is full of shredded rotisserie chicken, fresh chives and dill.
Dovetailing Tip; Use 3 of the chicken breasts you cooked day 3 instead of a rotisserie chicken.
|8 ounces||tubetti or other small tube-shaped pasta|
|1 1/4 cup||2% percent greek yogurt|
|2 teaspoons||apple cider vinegar|
|1 teaspoon||dijon mustard|
|1/3 cup||chopped fresh dill|
|1 tablespoon||chopped fresh chives|
|2 stalks||celery, chopped|
|1||kirby cucumber, peeled, halved lengthwise, seeded and chopped|
|freshly ground pepper|
|8 cups||mesclun greens|
Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.