HIGHER PROTEIN & LIGHTER ELOTE PASTA SALAD

1. Generously season your chicken breast. 
2. Melt the butter in a pan and cook the chicken for 7-9 minutes on each side. 
3. Remove the chicken and add the corn. Cook for 5-6 minutes. 
4. Boil your pasta al dente according to the package. Add the bay leaves and 1/2 tablespoon salt.
5. Mix the greek yogurt, light mayo, chili lime seasoning, chipotles en adobo, juice of the lime(s) in a bowl. 
6. Once the pasta, corn, and chicken are cooled, add them to a large mixing bowl with the crema and 2/3 of the feta cheese. Mix well and store in the fridge for a minimum of 30 minutes. Garnish with the remaining feta cheese and chopped cilantro. 
7. Enjoy as a no reheat meal prep or side at your next carne asada!