• 8 oz pasta
• 2 boneless chicken breasts
• 1/3 cup mayonnaise
• 1/3 cup plain yogurt
• Garlic, one head, roasted and minced
• 15-20 pearl onions, peeled and quartered
• 1 Tbsp. olive oil
• 1 tsp. dijon mustard
• 1/3 tsp. salt
• 1/3 tsp. dill, dried and crushed
• 3/16 tsp. marjoram, dried and crushed
• 1/3 tsp. savory leaves, dried and crushed (optional)
• 2/3 cup green beans or peas, cooked (optional)
• 3/16 tsp. ground black pepper
• Salt to taste
• Parsley, chopped (garnish)

Gently mix pearl onions, olive oil, salt and pepper (to taste). Roast in single layer at 350° for 30 minutes or until lightly browned. Remove and stir in chopped, minced garlic.

Parboil or stir fry chicken breasts. Slice into bite-sized pieces. Set aside.

Cook pasta al dente. Drain and rinse with cold water. Set aside.

In medium bowl, stir mayonnaise, yogurt, onions, garlic, mustard, salt, savory, dill, marjoram and pepper until well blended. Add pasta, chicken, green beans or peas and gently toss until well coated. You may want to add the sauce a little at a time to suit your taste.

Cover and chill at least 2 hours. (see note)

About 30 minutes before serving, remove salad from refrigerator. Spoon into a lettuce lined bowl. Sprinkle with parsley.

(NOTE: We prefer it somewhere between room temperature and warm, which is what it becomes when mixed together.)