Chicken Salad For One

 from www.eatlocaldecatur.com

This recipe is a combination of two of Martha Stewart's recipes, Spicy Chicken Pasta and Lighter Chicken Salad.  I also think it might be very much like Dr. Gong's chicken salad recipe (without the pasta) that Amy says is the best ever.     
                                                                                            

Chicken Pasta Salad for One

½  cup penne rigate or other short ridged pasta

1  b/s chicken breast half, cut into 1-inch chunks

2 Tablespoons light (or not) mayonnaise

2 Tablespoons low fat buttermilk

½ Tablespoon Dijon mustard

½  Tablespoon fresh lemon juice

Dash of hot sauce

1 celery rib, finely chopped

2 Tablespoons finely chopped red onion

1 teaspoon dried parsley

Cook pasta per package directions.  Add chicken to the cooking pasta 3 minutes before pasta is to be done.  Drain and set aside to cool for 5 minutes

Whisk together the remaining ingredients in a medium bowl.  When chicken has cooled, stir into dressing mixture and season with salt, if needed, and black pepper. Refrigerate for an hour before serving to let all the flavors soak in.

*A note about celery...I tried the tip about wrapping the whole stalk tightly in aluminum foil to make it last longer and it works.  My celery was still in almost perfect condition after a month!