Lighter & Better For You Mexican Pasta Salad

1. Boil the chicken with the white onion, garlic cloves, and salt. Cook for 20-35 minutes based on the thickness. 
2. While that boils drain the corn, chop the lettuce, onions, and jalapenos.
3. Once the chicken is done, remove it from the water and cook the pasta in the same water according to the package. 
4. Make the crema by mixing greek yogurt, light mayo, mustard to taste, vinegar from the jalapeños to taste, black pepper to taste, and salt to taste.
5. Shred the chicken.
6. Add the vegetables, pasta, chicken, and crema to a bowl. Season with salt and pepper.
7. Garnish with green onions and pickled jalapeños. One serving is about 1.5 cups.