DILLY RANCH GRILLED CHICKEN & PASTA SALAD

DILLY RANCH GRILLED CHICKEN & PASTA SALAD 1 (about 8 oz) large grilled chicken breast 1 medium cucumber ¼ cup diced red onion 8 oz uncooked rotini (or pasta shape of your choice) salt & pepper to taste additional dill sprigs for garnish 1 tbs olive oil Dressing: 1 cup mayonnaise 2 tbs finely chopped dill 1 tbs ranch dressing mix (the stuff in the envelope) 2-3 tbs milk Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Drizzle with olive oil and toss; set aside. Slice cucumber in ½-inch slices, then quarter. Slice chicken breast about ⅛-inch thick. Add to pasta and toss. Add salt and pepper to taste. Mix all dressing ingredients, starting with 2 tbs of milk. If you desire a thinner dressing, add the additional 1 tbs milk. Stir well and add to the pasta mixture. Toss gently, coating all ingredients with dressing. Chill for about 1 hour. Makes 4-6 servings