This recipe is from my good friend, Jane Van Rheem in Texas.  Jane is a great cook and really watches her and her husbands diets.  This is a good and good for you salad. 
 
 
Chicken Chive Pasta Salad
 
Salad:
 
8 oz (2 1/2 cups) uncooked rotini (spiral pasta)
4 boneless skinless chicken breast halves
1 1/2 cups sliced fresh strawberries
1/2 cup finely chopped celery
1/2 cup chopped fresh chives
 
Dressing:
 
1 8 oz container nonfat lemon yogurt
1/2 cup non fat plain yogurt
1/3 cup reduced calorie mayonnaise
1/2 tsp salt
2 tb. skim milk
 
Cook rotini to desired doneness as directed on package.  Meanwhile, in large nonstick skillet, bring 1 cup water to a boil.  If desired,
lightly sprinkle chicken breasts halves with salt and pepper.  Add chicken to water.  Return to a  boil.  Reduce heat; cover and cook over medium-low heat for 8 to 10 minutes or until chicken is fork tender and juices run clear.  Drain; cut chicken into bite sized pieces.
Drain rotini, rinse with cold water to cool.  In large bowl, combine cooked rotini, chicken and all remaining salad ingredients.
In small bowl combine all dressing ingredients; blend well.  Add to salad, mix gently to coat.  Serve immediately, or cover and refrigerate until serving time.
(TIP:  If salad is made ahead, add an additional 2 to 3 tablespoons skim milk before serving to moisten salad.)