Just five ingredients make this perfect little salad a real gem. Try it on the hottest summer day. I sometimes like to add a tablespoon or two of raspberry vinegar to the dressing.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling time: 3 hours
Total Time: 3 hours, 30 minutes
Yield: 6 servings
Ingredients:
- 1 cup strawberry yogurt
- 1/3 cup mayonnaise
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 cups gemelli pasta
- 1 ripe cantaloupe, cut into 1" pieces
Preparation:
In large bowl, combine yogurt and mayonnaise and blend well. Refrigerate while preparing rest of salad.
Sprinkle chicken with salt and pepper to taste and bake at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked. Let cool until cool enough to handle. Cut chicken into 1" pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into dressing; taste for seasoning.
Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately.
