Tuesday, June 13, 2017

Greek Chicken Pasta Salad with Creamy Yogurt Dressing

Greek Pasta Salad
Cook's Notes:A creamy pasta salad lightened up with a yogurt dressing and all your favorite Greek flavors. It's perfect for your next potluck, BBQ or picnic. 
For easier prep chicken can be made the day before. Recipe serves 4-6 and adapted from twopeasandtheirpod.com 
  • 3 chicken breast, boneless and skinless
  • 3/4 cup Lite Greek vinaigrette 
  • 2 cups dry pasta such as fusilli, penne, or farfalle (can use whole wheat or gluten-free pasta)
  • 1- 1/4 cups plain Greek yogurt
  • 1/4 cup lite Miracle Whip
  • 1 clove garlic, minced
  • 3 TB. lemon juice
  • 1 TB. red wine vinegar
  • 1 tsp. dried dill
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley flakes
  • 1- 1/2 cups halved grape tomatoes
  • 1-1/2 cups seedless cucumber, chopped
  • 3/4 cup pitted kalamata olives, halved
  • 1/2 cup diced red onion
  • 3/4 cup crumbled feta cheese
  • Kosher salt and black pepper, to taste
  • Halve each chicken breast and place in a zip loc bag. Add in 3/4 cup Lite Greek Vinaigrette. Seal bag place in a bowl and refrigerate 1-1/2 hours.  Drain and cook chicken at 350 degrees for 35 minutes. Let meat rest 5 minutes and slice.  
  • Cook pasta according to package directions.
  • While the pasta is cooking, stir together the Greek yogurt, Miracle Whip, garlic, lemon juice, red wine vinegar, dill, parsley and oregano in a large bowl.
  • When the pasta is done cooking, drain and pour the pasta into the large bowl adding the Greek yogurt mixture and diced chicken chunks. Add the tomatoes, cucumber, olives, red onion, and feta cheese to mixture and stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.
Note: Make the pasta salad at least 4 hours ahead for flavors to meld. Will keep in the refrigerator for 2-3 days.

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