Ingredients
4 oz fusilli pasta, or penne, cooked and cooled
8 oz yogurt, or sour cream
3 tbsp red wine vinegar
1 tbsp dijon mustard
salt and ground black pepper, to taste
1¼ cups chicken breasts, without skin, cooked and diced, divided
¾ cup broccoli florets, blanched and cooled
½ cup tomatoes, diced small and seeded
⅓ cup red onions, diced small
¼ cup black olives, pitted
⅓ cup breadcrumbs, toasted, plus extra to garnish
Preparation
In a mixing bowl, combine the yogurt or sour cream, vinegar, mustard. Mix until well incorporated.
Season with salt and ground pepper to taste. Adjust accordingly.
In another mixing bowl, combine the rest of the ingredients, except for the ¼ cup of chicken breasts and breadcrumbs.
Pour in your salad dressing and mix further to combine.
Top the salad with the remaining chicken breasts and breadcrumbs before serving!
