Green Goddess Chicken and Pasta Salad
Description
This hearty pasta salad with chicken is a bit healthier without the traditional mayonnaise in the dressing, but it just as good. Serve it as a side or as a meal.
Ingredients
sea salt, to taste
freshly ground black pepper, to taste
2 cups trimmed asparagus, cut into 1 inch pieces
12 oz. tri-color pasta, penne, corkscrew or your favorite
olive oil cooking spray
1/2 c. reduced-fat plain Greek yogurt
1/4 c. light coconut milk
1 1/2 T. freshly squeezed lemon juice
1 T. honey
2 cloves garlic, minced
12 oz. cooked and cooled shredded, skinless chicken breast
1/4 c. each coarsely chopped fresh parsley, cilantro, dill and mint
4 green onions, thinly sliced
Directions
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Bring a large pot of salted water to a boil. Add asparagus and blanch for 1 minute, until tender-crisp. Remove asparagus from boiling water and transfer to ice water immediately until cooled. Drain; transfer to a large bowl.
Cook pasta according to package directions. Drain; spray with cooking spray; cool to room temperature on a platter.
dressing:
In a small bowl, whisk yogurt, coconut milk, lemon juice, honey and garlic. Season with salt and pepper, to taste.
In a large bowl add asparagus, pasta, chicken, parsley, cilantro, dill, mint, onions and dressing; mix well. Season with additional salt and pepper, if desired.
Serves 8