Photo: Creamy Chicken and Pasta Salad Recipe
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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By KTFL
Tx/Fl
on December 08, 2012
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This was great, but I made a few changes that I will keep next time. It only needed 1/2 of that dressing, which cut the calories in half too. And I served it with the salad on the side, rather than under it, topped with cherry tomatoes, a few toasted almonds, and a little of the pasta's dressing. The combo was pretty as well as tasty -- the salad needed a crunch besides the cucumbers. I served it with little slices of clementine oranges, and the extra citrus helped the flavor of the salad, too. My husband is psyched to take the leftovers to work. Big hit!
By Cakegirl1595
on May 14, 2012
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This was pretty tasty, but I made some modifications as others suggested. I added a little more vinegar, mustard, and chives than the recipe called for. I also put a clove of garlic and about a 1/4th of a red onion into the food processor and chopped it up really finely. I added that to the dressing. I used a regular cucumber as well.
The recipe was very good fresh, and I brought the leftovers to work for lunch today. They were also really good, but I let them sit out and get close to room temp for about an hour before I ate.
The recipe itself seems like a good "starter" recipe that you can take and dress up in many different ways to whatever fits your tastes.
By importlovergirl...
Blacklick, OH
on April 23, 2012
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This was super easy and super yummy. I don't like to use rotisserie chickens because of the added fat and cost, so I poach chicken in large quantities, shred it, and freeze it in smaller plastic bags for future use. It only takes 30 minutes to thaw in a cold water bath. The flavor of the yogurt made this awesome! So much better than a mayo based sauce. I did use green onions instead of chives because I like the kick. A regular cucumber deseeded works just fine also. We wrapped this up in tortillas that we had left over from dinner a couple nights ago. Will definitely make again.
Read all 21 reviews