Creamy Chicken Pasta Salad {Quick Dinner Fixins}

Creamy Chicken Pasta Salad

from Food Network Magazine, July/August 2010

Ingredients:

• 8 ounces tubetti or other small tube-shaped pasta
• 1 1/4 cups 2% Greek yogurt
• 1/2 cup mayo
• 1/4 cup water
• 2 teas apple cider vinegar
• 1 teas dijon mustard
• 1/3 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
• 1/3 cup cranberries

Preparation:

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 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.