Creamy chicken pasta salad is a cold pasta salad recipe that's packed with flavor. It's easy to make, so it's perfect for a quick dinner fix.
I can not be the only one who needs a day off after that 'holiday' weekend, right? Truth of the matter is, I didn't get a day off! I had to work Friday, Saturday and Monday, leaving Saturday to bake and cook in the morning and run from my parents to Handsome's parents for over 12 hours in 99 billion degree weather. Here it is Tuesday, and I'm back to the weekly grind. I think I missed out on something here, because I even lost my Do Nothing Monday. Man, I feel so robbed.
I hope everyone partied hard to make up for it! For the everyone else working retail, I sympathize!
Now after that long, hot weekend, we need something quick, easy, light and COLD to eat. Creamy chicken pasta salad fits the bill perfectly.
Creamy Chicken Pasta Salad
- 8 ounces tubetti or other small tube-shaped pasta
- 1 ¼ cups 2% Greek yogurt
- ½ cup mayo
- ¼ cup water
- 2 teas apple cider vinegar
- 1 teas dijon mustard
- ⅓ cup chopped fresh dill
- 1 tbs chopped fresh chives
- 2 teas salt
- 1 rotisserie chicken ( I used chicken breasts, marinated with lemon and grilled)
- 2 stalks celery, chopped
- 1 cucumber, peeled, halved lengthwise, seeded and chopped
- Freshly ground black pepper
- 8 cups mesclun greens
- ⅓ cup cranberries
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, ¼ cup water, the vinegar, mustard, dill, chives, and 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 greens with cranberries sprinkled on top.
I'm off to daydream of my nice comfy pillow. 🙂