Creamy Chicken and Pasta Salad

Ingredients

• 2 teaspoons apple cider vinegar 
• 2 stalks celery chopped
• 1  kirby cucumber peeled halved lengthwise seeded chopped
• 1 teaspoon dijon mustard 
• 1 tablespoon chives fresh chopped
• 0.3 cup optional: dill fresh chopped
• 1.3 cups percent greek yogurt 2%
• 8 cups mesclun greens 
• 4 servings kosher salt 
• 0.5 cup mayonnaise 
• 4 servings pepper freshly ground
• 1  rotisserie chicken cut 
• 8 ounces tubetti tube-shaped

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Drain and rinse under cold water to stop the cooking.
4. Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl.
5. Remove the skin from the chicken and shred the meat into large pieces.
6. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
7. Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss.
8. Serve over the greens.