| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces tubetti or other small tube-shaped pasta
- 1 1/4 cups 2% percent Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1/3 cup chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 rotisserie chicken
- 2 stalks celery, chopped
- 1 Kirby cucumber, peeled, halved lengthwise, seeded and chopped
- Freshly ground pepper
- 8 cups mesclun greens
Instructions
- 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 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.
Nutrition Facts
| Calories | 672 |
| Total Fat | 32 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 114 milligrams |
| Sodium | 1724 milligrams |
| Carbohydrates | 56 grams |
| Dietary Fiber | 6 grams |
| Protein | 44 grams |
Reviews
This salad is very good and super easy. This did take me more time to make than the 25 minutes stated on the recipe in the magazine because I had to prep the chicken and pick through the box of mixed greens, but it still wasn’t too bad time-wise, and it made a lot, which was great for lunch leftovers. I used ditalini instead of the tubetti with good results.
We tried this on a busy evening when we were just tired of all our old meals. It was an absolute hit with my family! We made exactly as instructed except left the celery as an optional topping as my husband is not a fan. Also we couldn’t find the tubetti so use small shells. It was flavorful and filling and my 3 teens went back for seconds. We still had a bit leftover, so I would definitely say 4 servings is a modest estimate. Definitely making again!
I added Celery salt, chopped fresh carrots, and lemon juice. I omitted the lettuce and cucumber, albeit small diced zucchini probably would have been good. I used Rotini noodles and cooked a bone-in skin on chicken breast in seasoned water (which made broth), clearly I removed the skin and bones and proceeded. It was a nice not too heavy meal.
This was disappointingly bland. I kept trying to figure out what to add to bring it to life. Extra vinegar, extra dijon, some lemon… will try one reviewer’s suggestion of adding tomatoes. Maybe some chopped walnuts would add depth too. Even a few red grapes might make it interesting. But currently, it isn’t. Oh and “serves four” what? This easily serves 6 or more. Sadly, I’ll be eating this batch for a long time.
This was AMAZING! I have 7 picky kids and they ALL loved it! I didn’t serve it over lettuce though, just added a little extra pasta. SO SO GOOD!
This was great, but I made a few changes that I will keep next time. It only needed 1/2 of that dressing, which cut the calories in half too. And I served it with the salad on the side, rather than under it, topped with cherry tomatoes, a few toasted almonds, and a little of the pasta’s dressing. The combo was pretty as well as tasty — the salad needed a crunch besides the cucumbers. I served it with little slices of clementine oranges, and the extra citrus helped the flavor of the salad, too. My husband is psyched to take the leftovers to work. Big hit!
This was pretty tasty, but I made some modifications as others suggested. I added a little more vinegar, mustard, and chives than the recipe called for. I also put a clove of garlic and about a 1/4th of a red onion into the food processor and chopped it up really finely. I added that to the dressing. I used a regular cucumber as well.
The recipe was very good fresh, and I brought the leftovers to work for lunch today. They were also really good, but I let them sit out and get close to room temp for about an hour before I ate.
The recipe itself seems like a good “starter” recipe that you can take and dress up in many different ways to whatever fits your tastes.
This was super easy and super yummy. I don’t like to use rotisserie chickens because of the added fat and cost, so I poach chicken in large quantities, shred it, and freeze it in smaller plastic bags for future use. It only takes 30 minutes to thaw in a cold water bath. The flavor of the yogurt made this awesome! So much better than a mayo based sauce. I did use green onions instead of chives because I like the kick. A regular cucumber deseeded works just fine also. We wrapped this up in tortillas that we had left over from dinner a couple nights ago. Will definitely make again.
I never would have made this if I had known it was a 3 star recipe. Even though using a rotisserie chicken it still took a lot of time. Prep time listed is 10 mins.. No way. The pasta could have been left out totally as far as I’m concerned. The cost of the fresh herbs and the kirby cucumber made this an expensive dish as well. I couldn’t even taste the chives. And the mesclun greens were also waste of money. As someone else mentioned, we hold The Food Network to a certain standard and this recipe is substandard. Did I mention it was expensive?!
I thought this was pretty good, ven though I didn’t use fresh herbs, just pulled them off the spice rack.
Only reason I knocked off a star is because I’m not a huge fan of plain yogurt or sour cream but my fiance wanted to try it out and he loved it. Definitely a tasty salad and I love how easy it is to throw together.