Ingredient:

Salad and Chicken. 8 Ounce (250 gram) uncooked campanelle pasta. 1 teaspoon (5 Milli litre ) olive oil. 4   boneless, skinless. chicken breast halves (4-6 Ounce or 125-175 gram each). 2 tablespoon (30 Milli litre) Greek Rub. 1   seedless cucumber. half   small red onion. Dressing. 1 cup (250 Milli litre) Greek yogurt. one by four  cup (50 Milli litre) mayonnaise. 2 garlic cloves, pressed. 2 teaspoon (30 Milli litre) lemon juice. half  teaspoon (2 Milli litre) salt. half  teaspoon (2 Milli litre) coarsely ground black pepper.

Preparation:

Bring salted water to a boil in covered (4-quarters or 3.8 Litre) 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-quarters or 4-Litre) Mixing Bowl mix until smooth. Set aside half-cup (125 Milli litre) 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