The Greek yogurt gives this salad a nice tang; also delicious to add toasted pecans.
Ingredients
- 8 ounces whole wheat bow tie pasta, cooked ( approximately 3 cups)
- 1 ¼ cups Greek non- fat plain yogurt
- Juice and zest of one lemon
- 1 Tablespoon plus 1 teaspoon honey
- 1 ¼ teaspoons Dijon mustard
- 1 ½ kosher salt
- Fresh ground black pepper to taste
- 1 teaspoon garlic salt
- 3 cups cooked, shredded chicken (I often buy a $5.00 whole roasted chicken on sale at Fresh Market and remove skin), chilled
- 3 cups baby organic spinach
- 2 cups seedless red grapes, halved
- ½ cup toasted sliced almonds
- 1 Tablespoon chopped fresh tarragon
- 3 scallions, finely chopped
Instructions
- Cook the pasta al dente, according to the package.
- Drain and run under cold water. Shake off excess water then let the pasta rest 5 minutes. Shake again and transfer to large serving bowl.
- While the pasta is cooking, stir together the Greek yogurt, lemon zest, lemon juice, honey, Dijon mustard, salt and pepper, and garlic salt.
- Pour over the drained pasta and stir to coat well.
- Add diced chicken, spinach, grapes and almonds or pecans. Stir until combined.
- Gently stir in fresh tarragon and green onions, mostly white part.
- Adjust seasoning and served chilled.
