Ingredients

The following ingredients have 4 Servings
  • 1 pound multi-color fusilli pasta
  • 6 cups chopped Romaine Lettuce
  • 4 chicken breast halves (, grilled and cut into bite-size pieces)
  • grated parmesan cheese (, for garnish)
  • 1/2 cup NonFat Plain Yogurt ((I use Dannon))
  • 1 ½ tablespoons dijon mustard
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 tablespoon water ((add 1 more tablespoon for a thinner consistency))
  • 2 tablespoons grated parmesan cheese
  • salt and fresh ground pepper (, to taste)

Instruction

  • Cook pasta according to the directions on the package; rinse, drain and completely cool.
  • Layer the chopped lettuce on a large, shallow plate.
  • Add cooked pasta over lettuce and top with chicken; set aside.
  • Prepare the dressing by combining all ingredients in a blender.
  • Blend until creamy and smooth.
  • Drizzle over salad.
  • Garnish with grated parmesan cheese.
  • Serve.