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Green goddess chicken-and-pasta salad

6
Points®
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
2
Difficulty
Easy
Whole wheat pasta serves as a base for this tasty and colorful one-dish meal that's filled with grilled chicken, English cucumbers, and yellow bell peppers. The Green Goddess dressing made from a yogurt and light mayonnaise base and flavored with tarragon, parsley, scallions and lemon brings out the rich flavor of the salad. The secret to cooking with whole wheat pasta is to cook it to al dente perfection and serving it with bold ingredients. This makes an excellent weeknight dinner or is perfect lunch salad.

Ingredients

Uncooked skinless boneless chicken breast

6 oz

Uncooked whole wheat pasta

3 oz, (1 cup), farfalle (bow-tie) variety

Plain fat free Greek yogurt

⅓ cup(s)

Reduced calorie mayonnaise

3 Tbsp

Table salt

¾ tsp

English cucumber

½ medium, diced

Arugula

2 cup(s), lightly packed

Scallions

2 medium, chopped, plus more for garnish

Fresh parsley

½ cup(s), leaves

Fresh tarragon

2 Tbsp, leaves

Fresh lemon juice

4 tsp

Bell pepper

½ item(s), medium, yellow, diced

Cooking spray

1 spray(s)

Instructions

  1. Heat grill pan over medium-high heat. When hot, spray chicken breast with nonstick spray. Place in pan and grill until cooked through, about 4 minutes per side. Set aside.
  2. Cook pasta according to package directions. Drain, rinse under cool water, and set aside.
  3. Place yogurt, mayonnaise, parsley, tarragon, 2 scallions, lemon juice, and salt in blender and blend until creamy and smooth.
  4. Dice chicken. In large bowl, toss chicken with pasta, cucumber, bell pepper, and dressing. Divide arugula between 2 plates, if using. Spoon pasta salad on top and garnish with chopped scallion.

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