Creamy Chicken and Pasta Salad

By cheeserohan

Ingredients

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

Details

Servings 4

Preparation

Step 1

*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.