Week 14: Recipe #3--Creamy Chicken and Pasta Salad

Summer time is a great time for salads!  (Also watermelon, which we generally have every night during the summer, but that's another story...)  I found this recipe on the Food Network website (see link below).  It was yummy!  I served this with...you guessed it, watermelon!  Also a nice piece of good bread.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• salt, to taste
• 8 oz. tubetti or other small tube-shaped pasta
• 1 1/4 c. 2% Greek yogurt
• 1/2 c. mayonnaise
• 2 tsp. apple cider vinegar
• 1 tsp. dijon mustard
• 1/3 c. chopped fresh dill (I confess, I used dry dill and estimated how much...still tasted good!)
• 1 Tblsp. chopped fresh chives 
• 1 rotisserie chicken
• 2 stalks celery, chopped
• 1 Kirby cucumber, peeled, halved lengthwise, seeded
• freshly ground pepper
• 8 cups mesclun greens (I used a different mix of greens as my husband does not like these)

Preparation:

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.
2. 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.  (This is always my husband's job.)  Add the chicken, celery, and cucumber to the dressing and gently stir to combine.
3. Shake the excess water from the pasta and add it to the chicken salad.  Season with pepper and toss.  Serve over the greens.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/creamy-chicken-and-pasta-salad-recipe/index.html