Minted Chicken Salad

Ingredients:

1-1/2 cups organic vanilla yogurt
2 Tablespoon finely chopped fresh mint OR 2 drops mint extract
1/2 cup mayonnaise
1/4 cup honey
2 Tablespoon raspberry vinegar
1 pound box farfalle pasta
2 cups asparagus, cut into 2" pieces
1 pound cooked organic or natural chicken, cubed
4 cups strawberries, halved
baby spinach leaves
fresh raspberries

Instructions:

Mix yougurt, mint, mayonnaise, honey, and vinegar in a medium bowl, stirring until well blended, to create dressing.  Set dressing mixture to the side.  Next, in a large cooking pot, boil farfalle pasta following directions on package. During the last five minutes the pasta cooks, add asparagus.  Complete cooking until the pasta is tender and asparagus is tender yet crispy.  Drain pasta and vegetables.  Stir in dressing.  Combine the turkey and the strawberries and gently toss.  Add chicken and strawberries and toss gently. Place salad in refrigerator for a minimin of two hours to a maximum of one day.  Once ready to serve, place salad atop spinach and garnish with fresh raspberries.