Ingredients
Equipment
Method
- Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse with cold water to cool completely. Set aside.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth.
- To the bowl with the dressing, add the cooled pasta, cooked chicken, celery, red onion, corn, parsley, and dill.
- Gently stir until all ingredients are well combined and evenly coated in the dressing.
- For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
Notes
Make-Ahead Tip: This salad can be made up to 24 hours in advance. If the salad seems a little dry after being refrigerated, you can stir in a tablespoon or two of milk or extra mayonnaise to restore its creaminess.
Ingredient Tip: Using a rotisserie chicken is a great way to save time on meal prep.
Ingredient Tip: Using a rotisserie chicken is a great way to save time on meal prep.
