Creamy Chicken and Zesty Pasta Salad
8 ounces tubetti or other small tube-shaped pasta
1 1/4 cups 2% Greek yogurt
1/2 cup mayonnaise
1/4 cup white wine - Riesling
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1 1/2 Tb Zesty Love Rub
1/3 cup chopped fresh dill
1 tablespoon chopped fresh chives
1 rotisserie chicken
2 stalks celery, chopped
1 cucumber, peeled, halved lengthwise, seeded and chopped Freshly ground pepper
8 cups mesclun greens or use arugula
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 white wine, 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. 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 the greens.
Performed at the BGE headquarters in Tucker, GA 2/28/2010 for our 9/11/2010 airing.