Greek Pasta Salad with Chicken

2 cups frozen Tyson Oven-Roasted Chicken Breast, thawed
2 cups whole wheat macaroni noodles
1/2 pint cherry tomatoes, halved
One small cucumber, peeled and seeded, sliced
Small can (2.25 oz) of sliced black olives
1/4 red onion, thinly sliced
1/2 cup reduced fat feta cheese
6 oz bag of baby spinach, torn

For dressing:
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 tsp oregano
1 and 1/2 tsp dijon mustard
salt and pepper, to taste
1 tbsp. olive oil
1 tbsp. light mayonnaise

In a food processor, combine all ingredients for dressing. Set aside.
Cook pasta according to directions.
While pasta cooks you can prep the other vegetables.
Drain pasta and rinse with cold water.
Combine pasta with vegetables, add chicken, feta and dressing, and stir well. Eat right away or refrigerate for several hours.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHRISTINCOTA86.