Creamy Chicken and Pasta Salad

I love my Food Network Magazine. And I love salads.

I saw this recipe, and it included some ingredients that I normally dont use, but I am so glad we branched out and tried it. YUMMMY!!!

Creamy Chicken and Pasta Salad

kosher salt
8 ounces tubetti or other small tube shaped pasta
1 1/4 cups 2% Greek yogurt (we used 0%)
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/3 cup chopped fresh dill (we went to 2 grocery stores, no fresh dill, so we used dried.. I just sprinkled some in)
1 tablespoon chopped fresh chives
1 rotisserie chicken (I used 4 baked chicken breasts)
2 stalks celery (I dont like celery, so I didnt use this)
1 cucumber, peeled, seeded and chopped (I didnt seed ours)
freshly ground pepper
8 cups mesclun greens (we didnt buy lettuce, so we skipped this step too)

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 (if using rotisserie 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 salt and pepper. Serve over the greens.

So good! Definitely give this recipe a try!