Ingredients:

Salad
8 oz pasta farfalle (bow-tie)
1 lb chicken thighs or breasts (skinless, boneless)
1 tablespoon olive oil
½ teaspoon Italian seasoning
salt and pepper to taste
1 cup pecans toasted, chopped
½ cup dried cranberries Craisins
4 green onions chopped
Dressing
½ cup mayonnaise
¼ cup Greek yogurt
2 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
salt to taste

Instructions:

Bring a pot of water to a boil. Add pasta and cook according to package instructions. Drain. In the meantime, proceed with the rest of the recipe.
In a large skillet, cook chicken seasoned with salt and pepper, and Italian seasoning, until cooked through. Slice into thin strips once the chicken is cooked.
Salad dressing
In a medium bowl, combine all dressing ingredients: mayonnaise, Greek yogurt, honey, Dijon mustard, and poppy seeds. Whisk until well combined. Add salt, to taste.
Assembly
In a large bowl, combine all salad ingredients: cooked and drained pasta, sliced cooked chicken, toasted pecans, and cranberries. Add salad dressing and toss to coat. Add salt, to taste, if needed.