Ingredient !
Salad and Chicken. 8 Ounce (250 gram) uncooked campanelle pasta. 1 teaspoon (5 Milliliter ) olive oil. 4   boneless, skinless chicken breast halves (4-6 Ounce /125-175 gram each). 2 tablespoon (30 Milliliter) Greek Rub. 1   seedless cucumber. half   small red onion. Dressing
1 cup (250 Milliliter) Greek yogurt. half cup (50 Milliliter) mayonnaise. 2   garlic cloves, pressed. 2 teaspoon (30 Milliliter) lemon juice
half teaspoon (2 Milliliter) salt. half teaspoon (2 Milliliter) coarsely ground black pepper
Preparation !
Bring salted water to a boil in covered (4-qt./3.8 Liter) Casserole. Cook pasta according to package directions. Drain in large Stainless Mesh Colander rinse under cold running water until cool. Meanwhile, heat Grill Pan over medium heat 5 minutes; brush with oil. Season chicken with rub. Cook 3-5 minutes or until grill marks appear. Turn chicken over; cook 3-5 minutes or until centers of chicken are no longer pink. Remove from Skillet cool 5 minutes. Thinly slice chicken using Chef’s Knife set aside. Meanwhile, combine dressing ingredients in Stainless (4-qt./4- Liter) Mixing Bowl mix until smooth. Set aside half cup (125 Milliliter) of the dressing. Add pasta to remaining dressing in mixing bowl toss to coat. Cut cucumber into julienne strips using Julienne Peeler. Thinly slice onion. Divide cucumber among serving plates. Top with pasta, onion and chicken drizzle with reserved dressing