1 cup strawberry yogurt

1/3 cup mayonnaise

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 cups pasta

1 ripe cantaloupe, cut into 1” pieces

In large bowl, combine yogurt and mayonnaise and blend well. Refrigerate while preparing rest of salad.

Sprinkle chicken with salt and pepper to taste and bake at 375 degrees for 20-30 minutes if thawed or 60-70 minutes if frozen, until thoroughly cooked. Let cool until cool enough to handle. Cut chicken into 1” pieces, and add to salad dressing.

Cook pasta as directed on package. 

Stir cooked and drained pasta into dressing; taste for seasoning.

Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately.