Berry Chicken Pasta Salad

I found a recipe in my coupons this past week and I thought it sounded like a really good dish to take on our road trip. I decided to make up something similar but not quite the exact same thing.
It is easy to prepare ahead of time, is eaten cold and has everything you need all in 1 dish, fruit, veggie, protein and some carbs!




Dressing:
1/4 c cider vinegar
1/2 c non fat greek yogurt
2 TB canola oil
1/2 c sugar
1 TB minced onion
1 tsp dry mustard
1/2 tsp salt
1 TB lemon juice
1 tsp lemon zest
1 TB poppy seeds

Whisk all ingredients together and place in the fridge to blend flavors(at least 30 minutes)










16 oz pasta of your choice, (I had way too much to do today so we used Sam Mills Gluten Free Fusilli, I really wanted to make a lemon pasta with this....maybe next time!)

1 large chicken breast, poached, chilled and shredded

1 1/2 cups thinly sliced fresh strawberries,
6 oz fresh blueberries
1/4 cup red onion, minced
2 cups fresh baby spinach leaves, torn


Cook pasta according to package directions to al dente, drain and rinse well with cold water, allow to drain very well.

In a large bowl combine pasta, chicken, berries and onion. Toss gently to combine. Add spinach leaves and dressing (you may or may not need/want the entire amount of dressing, pour at your own discretion)









Toss gently to combine everything.

Top with toasted almonds if desired. I also sprinkled with about 1/4 cup flax meal for an additional nutrition boost

Cover and refrigerate 1 hour.
Toss 1 more time before serving.