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Tzatziki Pasta & Chicken Salad



Tzatziki Pasta & Chicken Salad
Tzatziki (zah-ZEE-kee) is a delightfully tangy Greek sauce made with yogurt and cucumber. Here, the sauce becomes a creamy foundation for a cool pasta salad.
Ingredients:
Salad and Chicken
8   oz (250 g) uncooked campanelle pasta
1   tsp (5 mL) olive oil
4   boneless, skinless chicken breast halves (4-6 oz/125-175 g each)
2   tbsp (30 mL) Greek Rub
1   seedless cucumber
1/2   small red onion
Dressing
1   cup (250 mL) Greek yogurt
1/4   cup (50 mL) mayonnaise
2   garlic cloves, pressed
2   tbsp (30 mL) lemon juice
1/2   tsp (2 mL) salt
1/2   tsp (2 mL) coarsely ground black pepper
Directions:
  1. Bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions. Drain in large Stainless Mesh Colander; rinse under cold running water until cool. Meanwhile, heat Grill Pan over medium-high heat 5 minutes; brush with oil. Season chicken with rub. Cook 3-5 minutes or until grill marks appear. Turn chicken over; cook 3-5 minutes or until centers of chicken are no longer pink. Remove from Skillet; cool 5 minutes. Thinly slice chicken using Chef's Knife; set aside.
  2. Meanwhile, combine dressing ingredients in Stainless (4-qt./4-L) Mixing Bowl; mix until smooth. Set aside 1/2 cup (125 mL) of the dressing. Add pasta to remaining dressing in mixing bowl; toss to coat.
  3. Cut cucumber into julienne strips using Julienne Peeler. Thinly slice onion. Divide cucumber among serving plates. Top with pasta, onion and chicken; drizzle with reserved dressing.

Yield: 4 servings

Nutrients per serving: Calories 530, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 85 mg, Carbohydrate 50 g, Protein 36 g, Sodium 750 mg, Fiber 3 g

Cook's Tips: To get well defined grill marks, place the chicken onto the Grill Pan and do not disturb. Without moving the chicken around, lift one edge at the minimum cooking time to see if the marks are present before turning.

Greek yogurt is much thicker than regular yogurt. If you cannot find Greek yogurt and can plan ahead the night before, you can strain 2 cups (500 mL) of plain yogurt overnight using this method: moisten paper towels with water, squeeze dry and place in bottom of small Stainless Mesh Colander. Place yogurt in colander, then place colander in medium bowl. Cover and refrigerate overnight; discard liquid.

Campanelle is a cone-shaped pasta with ruffled edges. If desired, medium shells can be substituted.