Ingredients
2
containers (6 oz each) Greek Fat Free honey vanilla yogurt
1/2
cup milk
3
tablespoons fresh lemon juice
2
teaspoons poppy seed
1
teaspoon salt
1
teaspoon grated lemon peel
2
cups uncooked penne or rotini pasta
2
cups diced cooked chicken
2
cups baby spinach leaves
1
cup red seedless grapes, halved
1/2
cup thinly sliced celery
1/2
cup slivered almonds, toasted *
Preparation
In small bowl, mix dressing ingredients using wire whisk until well blended. Cover; refrigerate until ready to use.
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix cooked pasta, chicken, spinach, grapes and celery. Stir dressing; pour over salad and toss gently to coat. Refrigerate at least one hour before serving. Stir in almonds, reserving 2 tablespoons for garnish, if desired.
