NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz dry rotini pasta

1 cup cucumber

2 tbsp dill pickles

1 tbsp Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.5 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the rotini pasta according to package directions until al dente.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 3

  Grill the chicken over medium-high heat for 6 minutes per side until the internal temperature reaches 165 degrees.

• 4

  While the chicken and pasta cool slightly, dice the cucumber into half-moons and finely chop the dill pickles.

• 5

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and dried dill to create the dressing.

• 6

  Slice the grilled chicken into bite-sized strips and combine them in a large bowl with the pasta, cucumber, and pickles.

• 7

  Pour the yogurt dressing over the salad and toss thoroughly until every ingredient is evenly coated.