For the salad:

• 6 oz whole wheat pasta of choice, cooked according to package directions, and cooled
• 2 cups loose paacked baby spinach leaves
• 1 1/2 cups berries of choice
• 2 green onions, ends trimmed, white and green parts thinly sliced
• 1/3 cup diced red onion
• 2 cups cooked and diced or shredded chicken, cooled
• 1/3 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• 2 Tbsp. chopped fresh basil

For the dressing:

• 2/3 cup non-fat Greek yogurt
• 1/4 cup apple cider vinegar
• 2 Tbsp. lemon juice
• 2 Tbsp. honey
• 2 Tbsp. extra virgin olive oil
• 2 tsp. poppy seeds

1. In a large bowl, combine all the salad ingredients.

2. In a separate small bowl, whisk together the dressing ingredients. 

3. Pour the dressing over the salad ingredients and gently toss.

4. Serve immediately or place in refrigerator until ready to serve.