Pasta Salad with Chicken

Season the chicken fillet with paprika, garlic powder, salt, pepper, and a little oil.

Bake the chicken in the oven at 200°C (392°F) for 25–30 minutes until fully cooked.

Let the chicken cool slightly, then cut it into small pieces.

Cook the shell pasta in boiling salted water until tender, then drain and let it cool.

Chop the tomatoes into large chunks and slice the lettuce thinly.

In a large bowl, combine the pasta, corn, tomatoes, lettuce, and chicken pieces.

In a blender, combine the dill, mayonnaise, Greek yogurt, lemon juice and zest, salt, and pepper. Blend until smooth.

Pour the dressing over the salad ingredients and mix well to combine all flavors.