Recipe Details

Ingredients

• 1 lb. 

  penne pasta

• 1 c. 

  plain yogurt (not greek)

• 3/4 c. 

  mayonnaise

• 2 tbsp. 

  grainy Dijon mustard

• 1 tsp. 

  lemon zest

• 2 tbsp. 

  lemon juice

• 1 tsp. 

  kosher salt

• 1/2 tsp. 

  ground black pepper

• 1/4 tsp. 

  ground cayenne pepper

• 3 c. 

  shredded rotisserie chicken

• 3 

  celery stalks, chopped

• 4 

  green onions, thinly sliced

• 2 c. 

  red grapes, halved

• 3/4 c. 

  chopped fresh parsley

• 1/4 c. 

  fresh dill

• 1/2 c. 

  sliced almonds, toasted

• Butter lettuce, to serve

Description

• 1. Bring a large pot of salted water to a boil. Add the pasta and cook for one minute longer than package directions. Drain, rinse with cold water, and let cool.
  2. 2In a large bowl, combine the yogurt, mayonnaise, mustard, lemon zest, lemon juice, salt, pepper, and cayenne. Fold in the pasta, chicken, celery, green onions, grapes, parsley, and dill. Refrigerate until ready to eat.
  3. 3Sprinkle the salad with almonds before serving on butter lettuce, if desired.