Categories: Healthy

Ingredients

• 12.5oz boneless, skinless chicken breast
• Salt, pepper, paprika
• 7oz whole wheat pasta, preferably small shapes
• 4 baby gem lettuce, shredded
• 1 pint cherry tomatoes, halved
• Croutons
• 1 slice whole grain bread OR 4 tablespoons store bought croutons
• Dressing
• 4 tablespoons low fat greek yogurt
• 4 tablespoons lemon juice
• 2 tablespoons parmesan, grated
• 2 teaspoons Dijon mustard
• Pinch of salt
• Black pepper

Directions

1. Bring a large pot of water to boil. Cook pasta according to package directions. Drain and set aside.
2. Preheat a grill pan over high heat. Pat the chicken dry and cut into strips. Season with salt, pepper and paprika. Grill from both sides until done, about 5 minutes. Let cool and then slice into bite-sized pieces.
3. To make the dressing whisk all the ingredients together until you achieve a creamy consistency.
4. If you are making your own croutons, cut the slice of bread into small cubes and dry fry in a non-stick frying pan over medium heat until golden crispy.
5. To assemble the salad put the chicken and pasta into a large bowl. Add the lettuce and tomatoes together with the dressing and mix everything until evenly coated. Top with the croutons and serve immediately.

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