Dill Pickle Chicken Pasta Salad

Season the chicken breast with salt, garlic powder, onion powder, paprika, dried dill, and lemon juice.

Heat olive oil in a skillet over medium heat, add the seasoned chicken, and pan‑cook until fully cooked through, about 8‑10 minutes; then remove and chop into bite‑size pieces.

Cook the protein pasta rotini according to package directions until al dente, drain, and rinse with cold water.

Toss the cooled pasta with a splash of pickle juice to add flavor and prevent sticking.

In a large bowl combine the pasta, dill pickles, additional pickle juice, chopped red bell pepper, diced cucumber, thinly sliced red onion, chopped green onions, fresh dill, and chopped parsley; mix gently.

Blend Lifeway Farmer Cheese, kefir, light mayo, pickle juice, Dijon mustard, lemon juice, garlic powder, onion powder, paprika, fresh dill, and salt until smooth to create the creamy dill‑pickle dressing.

Add the chopped chicken and the dressing to the pasta salad, toss until everything is evenly coated.

Cover and chill the salad in the refrigerator for at least 30 minutes before serving.