Directions:
- 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.
- Per serving: Calories 672; Fat 32 g (Saturated 6 g); Cholesterol 114 mg;Sodium 1,724 mg; Carbohydrate 56 g; Fiber 6 g; Protein 44 g
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.96 Kcal (1947 kJ) | ||
| Calories from fat | 258.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.69g | 44% | |
|---|---|---|---|
| Cholesterol | 40.75mg | 14% | |
| Sodium | 341.08mg | 14% | |
| Potassium | 249.7mg | 5% | |
| Total Carbs | 35.21g | 12% | |
| Sugars | 6.51g | 26% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 16.4g | 33% | |
| Vitamin C | 39.3mg | 66% | |
| Vitamin A | 4.7mg | 158% | |
| Iron | 161.8mg | 899% | |
| Calcium | 232.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 50.7 Kcal (212 kJ) | ||
| Calories from fat | 28.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 44% | |
|---|---|---|---|
| Cholesterol | 4.44mg | 14% | |
| Sodium | 37.19mg | 14% | |
| Potassium | 27.23mg | 5% | |
| Total Carbs | 3.84g | 12% | |
| Sugars | 0.71g | 26% | |
| Dietary Fiber | 0.45g | 17% | |
| Protein | 1.79g | 33% | |
| Vitamin C | 4.3mg | 66% | |
| Vitamin A | 0.5mg | 158% | |
| Iron | 17.6mg | 899% | |
| Calcium | 25.4mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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