Creamy Chicken and Pasta Salad

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 8 ounces tubetti or other small tube-shaped pasta
  • 1 1/4 cups 2% Greek yogurt
  • 1/2 cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/3 cup chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 rotisserie chicken
  • 2 stalks celery, chopped
  • 1 Kirby cucumber, peeled, halved lengthwise, seeded
  • and chopped
  • Freshly ground pepper
  • 8 cups mesclun greens
Directions
  • 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.

  • Per serving: Calories 672; Fat 32 g (Saturated 6 g); Cholesterol 114 mg;Sodium 1,724 mg; Carbohydrate 56 g; Fiber 6 g; Protein 44 g


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    This recipe is featured in:

    Rotisserie Chicken